食品中动物蛋白形成皮克林乳液的研究进展. (Chinese)
- Resource Type
- Article
- Authors
- 郝梦; 毛书灿; 汪兰; 周志; 石柳; 叭熊光
- Source
- Journal of Chinese Institute of Food Science & Technology; Jun2023, Vol. 23 Issue 6, p420-430, 11p
- Subject
- PROTEIN stability
EMULSIONS
FOOD industry
PROTEINS
EGGS
EGG whites
- Language
- Chinese
- ISSN
- 10097848
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