低分子糖-麦醇溶蛋白复合物的结构与性能 及其相互作用分析.
- Published in:
- Food Research & Development, 2023, v. 44, n. 5, p. 15, doi. 10.12161/j.issn.1005-6521.2023.05.003
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- Publication type:
- Article
Works by 罗国柳
Results: 3
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2
魔芋葡甘聚糖的氧化度对其与大豆分离蛋白美拉德 反应产物的性质影响.
- Published in:
- Food & Fermentation Industries, 2024, v. 50, n. 4, p. 232, doi. 10.13995/j.cnki.11-1802/ts.034115
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- Publication type:
- Article
3
果胶酯化度对酪蛋白-果胶相互作用及其复合物性能的影响.
- Published in:
- Food & Fermentation Industries, 2023, v. 49, n. 24, p. 80, doi. 10.13995/j.cnki.11-1802/ts.033598
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- Publication type:
- Article