@article{李弓中:68, author = {[李弓中, 赵 英, 王俊彤, 迟玉杰]}, title = {超声处理对蛋清蛋白结构性质及蛋清液起泡性的影响}, publisher = {食品科学}, year = {2019}, journal = {食品科学}, volume = {40}, number = {9}, eid = {68}, pages = {68-75}, keywords = {蛋清液;脉冲式超声;起泡性;结构性质;相关性分析}, doi = https://www.spkx.net.cn/CN/10.7506/spkx1002-6630-20180419-248 }