超高压处理对乳蛋白结构和致敏性的改善作用. (Chinese)

Autor: 吴相佚, 刘泽朋, 高媾昕, 郭凯睿, 毛学英

Publikováno v: Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao; Jul2022, Vol. 22 Issue 7, p142-148, 7p