|
大蒜素与乳清分离蛋白结合物的体外模拟消化特性
点击次数：
所属单位：食品物理加工研究院
ISSN号：1009-7848
是否译文：否
上一条：Ultrasound-assisted fermentation: Mechanisms, technologies, and challenges
下一条：Fermentation of Saccharomyces cerevisiae in a 7.5 L ultrasound-enhanced fermenter: Effect of sonication conditions on ethanol production, intracellular Ca2+ concentration and key regulating enzyme activity in glycolysis