pH-

Xiao-Li Cai1, Yue Chen1, Liu Liu1

  • 1School of Liquor and Food Engineering, Guizhou University, 550025 Guiyang, China.

概括

竹芽蛋白 (BSP) 被复杂化与贝 (SHL) 以提高其稳定性和功能性质. 由此产生的竹芽蛋白-贝复合体表现出增强的物理,化学和功能特性.

相关概念视频

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