@article{郭蔚波:327, author = {[郭蔚波, 赵 燕, 徐明生, 姚 瑶, 吴 娜, 杜华英, 涂勇刚]}, title = {不同处理方式下蛋白质结构变化与体外消化性关系研究进展}, publisher = {食品科学}, year = {2019}, journal = {食品科学}, volume = {40}, number = {1}, eid = {327}, pages = {327-333}, keywords = {蛋白质结构;消化特性;热处理;超声波协同处理;超高压处理;碱处理}, doi = https://www.spkx.net.cn/CN/10.7506/spkx1002-6630-20180612-181 }