加工方式对绿豆蛋白亚基和功能性质的影响
张舒,王长远,,盛亚男,冯玉超,富天昕,李雪
Effects of Processing Methods on Structure and Functional Properties of Mung Bean Protein
ZHANG Shu, WANG Changyuan,, SHENG Yanan, FENG Yuchao, FU Tianxin, LI Xue
食品科学 . 2019, (19): 113 -119 .  DOI: 10.7506/spkx1002-6630-20190307-098