热加工条件对牛血清白蛋白-葡萄糖糖基化体系抗氧化活性的影响
李军,涂宗财,张露,罗娟
Effect of Heat Processing Conditions on the Antioxidant Activity of Bovine Serum Albumin-Glucose Glycosylation System
LI Jun, TU Zongcai, ZHANG Lu, LUO Juan
食品科学
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2020, (11): 7
-13
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DOI: 10.7506/spkx1002-6630-20190604-035