Works matching AU 郭汝杞

Results: 3
    1

    绿豆蛋白的凝胶特性及应用研究进展.

    Published in:
    Shipin Kexue/ Food Science, 2025, v. 46, n. 3, p. 318, doi. 10.7506/spkx1002-6630-20240801-008
    By:
    • 孙冰玉;
    • 付雨欣;
    • 黄雨洋;
    • 刘琳琳;
    • 吕铭守;
    • 朱 颖;
    • 郭汝杞;
    • 朱秀清
    Publication type:
    Article
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