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赵树超1,张相风2,王文昕1,郭兴凤2,逄飞1 ZHAO Shuchao1, ZHANG Xiangfeng2, WANG Wenxin1, GUO Xingfeng2, PANG Fei1
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赵树超1,张相风2,王文昕1,郭兴凤2,逄飞1 ZHAO Shuchao1, ZHANG Xiangfeng2, WANG Wenxin1, GUO Xingfeng2, PANG Fei1
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pH对醇法花生蛋白功能特性的影响 及其在馒头中的应用Effect of pH on the functional properties of peanut protein prepared by alcohol leaching and their application in steamed bun...
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赵树超1,张相风2,王文昕1,郭兴凤2,逄飞1 ZHAO Shuchao1, ZHANG Xiangfeng2, WANG Wenxin1, GUO Xingfeng2, PANG Fei1
Published 2025-07-01
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