@article{李倩如:31, author = {[李倩如, 熊瑶, 林嘉诺, 叶倩, 缪松, 张龙涛, 郑宝东]}, title = {酸化速率对大豆蛋白凝胶结构的调控}, publisher = {食品科学}, year = {2020}, journal = {食品科学}, volume = {41}, number = {6}, eid = {31}, pages = {31-35}, keywords = {大豆分离蛋白;凝胶;保温温度;酸化速率;结构}, doi = https://www.spkx.net.cn/CN/10.7506/spkx1002-6630-20190420-271 }