食品加工对血红蛋白结构和功能特性影响的研究进展
吴素娟,刘战民,王兆明,周辉,周凯,徐宝才
Recent Progress on Understanding the Effect of Food Processing on Structural and Functional Properties of Hemoglobin
WU Sujuan, LIU Zhanmin, WANG Zhaoming, ZHOU Hui, ZHOU Kai, XU Baocai
食品科学
.
2021, (21): 256
-262
.
DOI: 10.7506/spkx1002-6630-20200801-019