Advance in Self-Assembly and Gelation Properties of Soy Protein

被引：0
|
作者：
An, Di [1 ]
Hong, Rui [2 ]
Li, Liang [1 ]
机构：
[1] School of Food Science, Northeast Agricultural University, Harbin,150030, China
[2] Department of Academic Theory Research, Northeast Agricultural University, Harbin,150030, China
来源：
Shipin Kexue/Food Science | 2020年 / 41卷 / 03期
关键词：
D O I：
10.7506/spkx1002-6630-20181218-212
中图分类号：
学科分类号：
摘要：
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页码：254 / 259
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