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Synergistic effects of pH shift and heat treatment on solubility, physicochemical and structural properties, and lysinoalanine formation in silkworm pupa protein isolates
点击次数:
所属单位:40700-02
发表刊物:Food Research International
ISSN号:0963-9969
是否译文:否
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点击次数:
所属单位:40700-02
发表刊物:Food Research International
ISSN号:0963-9969
是否译文:否