FOOD SCIENCE ›› 2022, Vol. 43 ›› Issue (17): 353-361.doi: 10.7506/spkx1002-6630-20210506-037
• Reviews • Previous Articles Next Articles
CHEN Xiaoling, GUAN Weiliang, SHI Peiying, ZHENG Ping’an, HOU Dongyuan, SUN Zhidong, ZHANG Jinjie, CAI Luyun
Online:
2022-09-15
Published:
2022-09-28
CLC Number:
CHEN Xiaoling, GUAN Weiliang, SHI Peiying, ZHENG Ping’an, HOU Dongyuan, SUN Zhidong, ZHANG Jinjie, CAI Luyun. Review on Recent Progress in the Mechanism and Application of Interaction between Prolamins and Polyphenols[J]. FOOD SCIENCE, 2022, 43(17): 353-361.
Add to citation manager EndNote|Ris|BibTeX
URL: https://www.spkx.net.cn/EN/10.7506/spkx1002-6630-20210506-037
Viewed | ||||||
Full text |
|
|||||
Abstract |
|
|||||