不同胆碱类离子液体对豌豆蛋白功能特性 的影响.
- Published in:
- Food Research & Development, 2024, v. 45, n. 7, p. 34, doi. 10.12161/j.issn.1005‐6521.2024.07.005
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- Publication type:
- Article
Works by 陈桂芸
Results: 4
1
2
低温等离子体改性玉米醇溶蛋白基膜表面亲水性的研究.
- Published in:
- Food Research & Development, 2018, v. 39, n. 20, p. 8, doi. 10.3969/j.issn.1005-6521.2018.20.002
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- Publication type:
- Article
3
抗菌性无定型纳米二氧化钛/聚乳酸膜的 制备及表征.
- Published in:
- Shipin Kexue/ Food Science, 2019, v. 40, n. 8, p. 8, doi. 10.7506/spkx1002-6630-20180208-112
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- Publication type:
- Article
4
玉米醇溶蛋白-壳聚糖纳米营养递送粒子的制备及性质.
- Published in:
- Transactions of the Chinese Society of Agricultural Engineering, 2021, v. 37, n. 16, p. 279, doi. 10.11975/j.issn.1002-6819.2021.16.034
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- Publication type:
- Article