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Transglutaminase-set soy globulin-stabilized emulsion gels: Influence of soy β-conglycinin/glyc
  • ISSN号：0963-9969
  • 期刊名称：Food Research International
  • 时间：2013.3.3
  • 页码：804-812
  • 相关项目：酶促大豆蛋白乳液凝胶的凝固机理及包埋缓释特性
作者： 唐传核|罗立君|刘付|陈中|
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酶促大豆蛋白乳液凝胶的凝固机理及包埋缓释特性
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