@article{赵 雷:62, author = {[赵 雷, 朱 杰, 苏恩谊, 杨浩文, 胡卓炎, 李 琳]}, title = {南豆腐加工过程中品质及蛋白质结构的变化}, publisher = {食品科学}, year = {2019}, journal = {食品科学}, volume = {40}, number = {1}, eid = {62}, pages = {62-69}, keywords = {南豆腐;加工;品质;蛋白质二级结构;分子质量}, doi = https://www.spkx.net.cn/CN/10.7506/spkx1002-6630-20180607-096 }