@article{XU Rong:66, author = {[XU Rong, ZHENG Lin, ZHAO Mouming]}, title = {温度和pH值对鸡胸软骨II型胶原蛋白的结构、黏度和热稳定性的影响}, publisher = {食品科学}, year = {2020}, journal = {食品科学}, volume = {41}, number = {14}, eid = {66}, pages = {66-71}, keywords = {鸡胸软骨;II型胶原蛋白;结构;黏度;热稳定性;温度;pH值}, doi = https://www.spkx.net.cn/CN/10.7506/spkx1002-6630-20190624-294 }