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 钟金锋
Results: 6
1
2
量子化学计算法比较不同脂肪酸分子的 反应活性位点.
- Published in:
- Shipin Kexue/ Food Science, 2021, v. 42, n. 8, p. 74, doi. 10.7506/spkx1002-6630-20200316-253
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- Publication type:
- Article
3
酪蛋白与可溶性大豆多糖的酶促糖基化 产物制备及其性能分析.
- Published in:
- Shipin Kexue/ Food Science, 2020, v. 41, n. 19, p. 74, doi. 10.7506/spkx1002-6630-20191006-006
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- Publication type:
- Article
4
微波辅助低液固比水剂法提取青梅核仁油.
- Published in:
- Food & Fermentation Industries, 2024, v. 50, n. 10, p. 230, doi. 10.13995/j.cnki.11-1802/ts.035730
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- Publication type:
- Article
5
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
6
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