绿豆蛋白的凝胶特性及应用研究进展
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Research Progress on Gel Characteristics and Application of Mung Bean Proteins
SUN Bingyu, FU Yuxin, HUANG Yuyang, LIU Linlin, LÜ Mingshou, ZHU Ying, GUO Ruqi, ZHU Xiuqing
食品科学
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2025, (3): 318
-327
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DOI: 10.7506/spkx1002-6630-20240801-008