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基于乳酸和低/高甲氧的复合物的热诱导变化:物理化学,结构和功能性质

Chuanrui Jiang1, Mujuan Yu1, Wenfei Fu1

  • 1Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun, 130062, China.

Journal of dairy science
|January 2, 2026
PubMed
概括

No abstract available in PubMed .

关键词:
功能属性乳素素的使用结构性财产

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