加热温度对牡荆素-绿豆蛋白互作物结构和功能性的影响 / Effect of Heating Temperature on the Structural and Functional Characteristics of Vitexin-Mung Bean Protein
- Resource Type
- Academic Journal
- Source
- 中国食品学报 / Journal of Chinese Institute of Food Science and Technology. 23(8):197-207
- Subject
绿豆蛋白 牡荆素 加热温度 结构 功能性质 mung bean protein vitexin heating temperature structure functional properties - Language
- Chinese
- ISSN
- 1009-7848