Effects of Processing Methods on Structure and Functional Properties of Mung Bean Protein
ZHANG Shu, WANG Changyuan,, SHENG Yanan, FENG Yuchao, FU Tianxin, LI Xue
FOOD SCIENCE . 2019, (19): 113 -119 .  DOI: 10.7506/spkx1002-6630-20190307-098