豌豆分离蛋白/卡拉胶复合物乳液的性质研究Properties of emulsions stabilized by pea protein isolate/ carrageenan complexes
沈可洁1,李兴飞1,华欲飞1,张钊2,曹连锋2,王才立2,张彩猛1SHEN Kejie1, LI Xingfei1, HUA Yufei1, ZHANG Zhao2, CAO Lianfeng2, WANG Caili2, ZHANG Caimeng1
Published in Zhongguo you zhi (01.02.2023)
Published in Zhongguo you zhi (01.02.2023)
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Journal Article