动态高压微射流技术对乳清蛋白性质的影响
钟俊桢1,2,刘成梅1,2,*,刘 伟1,2,沈佩仪1,2
Effects of Dynamic High Pressure Microfluidization Treatment on Properties of Whey Protein
ZHONG Jun-zhen1,2,LIU Cheng-mei1,2,*,LIU Wei1,2,SHEN Pei-yi1,2
食品科学 . 2009, (17): 106 -108 .  DOI: 10.7506/spkx1002-6630-200917024