|
Recent Insight on Edible Insect Protein: Extraction, Functional Properties, Allergenicity, Bioactivity, and Applications
点击次数：
所属单位：食品物理加工研究院
是否译文：否
上一条：Effects of nonthermal physical processing technologies on functional, structural properties and digestibility of food protein: A review
下一条：Gelling Characteristics of Emulsions Prepared with Modified Whey Protein by Multiple-Frequency Divergent Ultrasound at Different Ultrasonic Power and Frequency Mode