热处理乳清浓缩蛋白乳化体系储藏稳定性研究.
- Published in:
- Food Research & Development, 2017, v. 38, n. 23, p. 1, doi. 10.3969/j.issn.1005-6521.2017.23.002
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- Publication type:
- Article
Works by 陈益春
Results: 4
1
2
氧化单宁酸对猪血浆蛋白水解物水包油 乳状液氧化稳定性的影响.
- Published in:
- Shipin Kexue/ Food Science, 2018, v. 39, n. 24, p. 14, doi. 10.7506/spkx1002-6630-201824003
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- Publication type:
- Article
3
氧化单宁酸提高含猪血浆蛋白水解物的乳状液物理稳定性.
- Published in:
- Shipin Kexue/ Food Science, 2018, v. 39, n. 18, p. 42, doi. 10.7506/spkx1002-6630-201818007
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- Publication type:
- Article
4
可得然胶和加水量对法兰克福香肠品质特性的影响.
- Published in:
- Shipin Kexue/ Food Science, 2018, v. 39, n. 14, p. 57, doi. 10.7506/spkx1002-6630-201814009
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- Publication type:
- Article