改良剂对高水分挤压植物蛋白产物品质 调控的研究进展.
- Published in:
- Shipin Kexue/ Food Science, 2023, v. 44, n. 19, p. 350, doi. 10.7506/spkx1002-6630-20220801-001
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- Publication type:
- Article
Works by 谷雪莲
Results: 5
1
2
TG 酶-MgCl<sub>2</sub> 协同诱导对冷榨豆粉凝胶的影响.
- Published in:
- Shipin Kexue/ Food Science, 2022, v. 43, n. 16, p. 169, doi. 10.7506/spkx1002-6630-20210806-081
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- Publication type:
- Article
3
热处理及植酸与脂肪对豆浆中大豆蛋白凝胶体系的影响研究进展.
- Published in:
- Shipin Kexue/ Food Science, 2022, v. 43, n. 3, p. 333, doi. 10.7506/spkx1002-6630-20201130-303
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- Publication type:
- Article
4
基于人工智能的膝关节自动建模研究.
- Published in:
- Chinese Journal of Reparative & Reconstructive Surgery, 2023, v. 37, n. 3, p. 348, doi. 10.7507/1002-1892.202212008
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- Publication type:
- Article
5
不同锥度根管锉对根管壁抗折强度的影响.
- Published in:
- Shanghai Journal of Stomatology, 2020, v. 29, n. 5, p. 471, doi. 10.19439/j.sjos.2020.05.005
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- Publication type:
- Article