不同分子结构甜菊糖苷与大豆蛋白的结合行为及对其感官特性的影响
冉佳鑫,郑键欣,杨韵仪,郭健,万芝力,杨晓泉
Binding Behavior of Steviol Glycosides with Diverse Molecular Structures to Soy Proteins and Its Influence on Their Sensory Properties
RAN Jiaxin, ZHENG Jianxin, YANG Yunyi, GUO Jian, WAN Zhili, YANG Xiaoquan
食品科学
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2026, (8): 32
-42
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DOI: 10.7506/spkx1002-6630-20260101-001