![](/develop/static/common/images/pdf.png)
不同比例酪蛋白与牛明胶酶促交联产物的功能性质
Somefunctional properties of the composites enzymatic crosslinked from casein and bovine gelatin mixed in different ratios
{{custom_ref.label}} |
{{custom_citation.content}}
{{custom_citation.annotation}}
|
/
〈 |
|
〉 |