多糖乳化性改善方法、构效关系及应用研究进展
张漫莉,王强,陈炳宇,刘红芝
Progress in Methods for Improving the Emulsification Properties of Polysaccharides, Structure-Activity Relationship and Its Application in Foods
ZHANG Manli, WANG Qiang, CHEN Bingyu, LIU Hongzhi
食品科学
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2021, (1): 279
-284
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DOI: 10.7506/spkx1002-6630-20200105-052