植物蛋白与天然双亲皂苷相互作用及对食品乳液和泡沫的稳态化研究进展
陈小威,尹文俊,马传国
Interactions between Plant Proteins and Saponins and Their Role in the Stabilization of Food Emulsions and Foams: A Review of Recent Progress
CHEN Xiaowei, YIN Wenjun, MA Chuanguo
食品科学
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2022, (19): 270
-276
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DOI: 10.7506/spkx1002-6630-20210718-205