@article{阮雁春_96, author = {[阮雁春, 彭旭东, 杨丹]}, title = {花生蛋白水解物对色拉酱贮藏稳定性的影响}, publisher = {食品与发酵工业}, year = {2021}, journal = {食品与发酵工业}, volume = {47}, number = {8}, eid = {96}, pages = {96-100}, keywords = {花生蛋白水解物;色拉酱;乳化稳定性;氧化稳定性}, doi = http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.025896 }