FOOD SCIENCE ›› 2024, Vol. 45 ›› Issue (7): 43-51.doi: 10.7506/spkx1002-6630-20230808-038
• Basic Research • Previous Articles Next Articles
BAI Lu, LI Zhiming, ZHANG Shu, FENG Yuchao, FU Tianxin, LIU Yuhang, WANG Changyuan
Online:
2024-04-15
Published:
2024-04-23
CLC Number:
BAI Lu, LI Zhiming, ZHANG Shu, FENG Yuchao, FU Tianxin, LIU Yuhang, WANG Changyuan. Formation, Structural Characteristics and Emulsification Properties of Mung Bean Globulin Amyloid Fibrils[J]. FOOD SCIENCE, 2024, 45(7): 43-51.
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URL: https://www.spkx.net.cn/EN/10.7506/spkx1002-6630-20230808-038
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