不同浓度丁香酚对肌原纤维蛋白结构和 乳液凝胶特性的影响.
- Published in:
- Science & Technology of Food Industry, 2025, v. 46, n. 1, p. 144, doi. 10.13386/j.issn1002-0306.2024010299
- By:
- Publication type:
- Article
Works by 潘德胤
Results: 3
1
2
超声处理修饰羊肌肉蛋白结 改善嫩度的研究.
- Published in:
- Science & Technology of Food Industry, 2023, v. 44, n. 21, p. 45, doi. 10.13386/j.issnl002-0306.2022120087
- By:
- Publication type:
- Article
3
两种电泳法分析丁香提取物对猪肌原纤维 蛋白氧化位点的控制.
- Published in:
- Shipin Kexue/ Food Science, 2022, v. 43, n. 10, p. 51, doi. 10.7506/spkx1002-6630-20210818-228
- By:
- Publication type:
- Article