绿豆球蛋白淀粉样纤维的形成、结构表征及乳化特性
白露,李志明,张舒,冯玉超,富天昕,刘宇航,王长远
Formation, Structural Characteristics and Emulsification Properties of Mung Bean Globulin Amyloid Fibrils
BAI Lu, LI Zhiming, ZHANG Shu, FENG Yuchao, FU Tianxin, LIU Yuhang, WANG Changyuan
食品科学
.
2024, (7): 43
-51
.
DOI: 10.7506/spkx1002-6630-20230808-038