五味子四种组分蛋白结构、理化性质和功能特性比较
王海东, 张红印, 曹珺, 李光哲, 严铭铭, 赵大庆
Comparison of protein structure, physicochemical properties, and functional properties of four components in Schisandra chinensis
WANG Haidong, ZHANG Hongyin, CAO Jun, LI Guangzhe, YAN Mingming, ZHAO Daqing
食品与发酵工业
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2024, (2): 67
-77
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DOI: 10.13995/j.cnki.11-1802/ts.033949
