类蛋白反应在改善食品蛋白质及其衍生物结构功能特性方面的研究与应用进展
许静,王江雪,张万刚,罗瑞明,曹松敏
Progress in Research and Application of Plastein Reaction for Improving the Structure and Functional Properties of Food Proteins and Their Derivatives
XU Jing, WANG Jiangxue, ZHANG Wangang, LUO Ruiming, CAO Songmin
食品科学
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2025, (20): 383
-393
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DOI: 10.7506/spkx1002-6630-20250311-089