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橄榄油基二酰甘油油酸酯基油凝胶的 物理性质及其在饼干中的应用Physical properties of olive oil diacylglycerol oleate (O-DAGO) - based oleogel and its application in cookies
陈小霞1,陈莹2 ,王永华2,覃小丽3,王卫飞4,桑祯玉1,杨博1 CHEN Xiaoxia1, CHEN Ying2, WANG Yonghua2, QIN Xiaoli3, WANG Weifei4, SANG Zhenyu1, YANG Bo1
Published in Zhongguo you zhi (01.12.2023)
Published in Zhongguo you zhi (01.12.2023)
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原料压榨制油的预处理方式对核桃多肽功能特性 和ACE抑制活性的影响Effect of raw material pretreatment method in oil pressing on functional characteristics and ACE inhibitory activity of walnut polypeptide
高盼1,2,韩玉博1,杨永2,马开创1,钟武1,2,胡传荣1, 何东平1,2,张晖3,张跃进4,王兴国1,3 GAO Pan1,2, HAN Yubo1, YANG Yong2, MA Kaichuang1, ZHONG Wu1,2, HU Chuanrong1, HE Dongping1,2, ZHANG Hui3, ZHANG Yuejin4, WANG Xingguo1,3
Published in Zhongguo you zhi (01.09.2023)
Published in Zhongguo you zhi (01.09.2023)
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