@article{丁 俭:96, author = {[丁 俭, 马文君, 毕 爽, 齐宝坤, 王中江, 隋晓楠, 江连洲]}, title = {超高压改性大豆蛋白与可溶性多糖复合物对乳液形成及稳定性的影响}, publisher = {食品科学}, year = {2017}, journal = {食品科学}, volume = {38}, number = {7}, eid = {96}, pages = {96-101}, keywords = {超高压处理;柔性蛋白;可溶性多糖;稳定性}, doi = https://www.spkx.net.cn/CN/10.7506/spkx1002-6630-201707016 }