绿豆蛋白的凝胶特性及应用研究进展
孙冰玉,付雨欣,黄雨洋,刘琳琳,吕铭守,朱颖,郭汝杞,朱秀清
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 . 2025, (3): 318 -327 .  DOI: 10.7506/spkx1002-6630-20240801-008