组氨酸二肽及其功能性研究进展.
- Published in:
- Food Research & Development, 2022, v. 43, n. 7, p. 213, doi. 10.12161/j.issn.1005-6521.2022.07.030
- By:
- Publication type:
- Article
Works by 陈存社
Results: 4
1
2
具有 “核壳” 结构的乳清分离蛋白-黄原胶 复合颗粒的构建.
- Published in:
- Shipin Kexue/ Food Science, 2022, v. 43, n. 20, p. 1, doi. 10.7506/spkx1002-6630-20210906-073
- By:
- Publication type:
- Article
3
乳蛋白对豆乳凝胶物性学特征的影响机理.
- Published in:
- Shipin Kexue/ Food Science, 2022, v. 43, n. 12, p. 18, doi. 10.7506/spkx1002-6630-20210707-069
- By:
- Publication type:
- Article
4
大米淀粉与大豆粉比例对糊化特性及物性学性质的影响.
- Published in:
- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 9, p. 53, doi. 10.16429/j.1009-7848.2023.09.006
- By:
- Publication type:
- Article