面筋
化学
大豆蛋白
乳状液
胶体
分数(化学)
色谱法
食品科学
小麦面筋
高分子科学
化学工程
组织谷氨酰胺转胺酶
生物化学
有机化学
工程类
酶
作者
Xin-Sheng Qin,Yanyan Zhao,Shaotong Jiang,Zhigang Luo
标识
DOI:10.1016/j.foodhyd.2017.10.006
摘要
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