@article{韩 霜:21, author = {[韩 霜, 马 良, 王雪蒙, 杨 晖, 黄丹丹, 张宇昊]}, title = {兔皮胶原蛋白的加工特性}, publisher = {食品科学}, year = {2017}, journal = {食品科学}, volume = {38}, number = {5}, eid = {21}, pages = {21-25}, keywords = {胶原蛋白;吸水性;溶解性;乳化性}, doi = https://www.spkx.net.cn/CN/10.7506/spkx1002-6630-201705004 }