发酵对蛋白质组成、结构与功能特性及风味影响的研究进展
王晓雯, 王灵娟, 王哲, 秦晓娟, 张新笑, 徐为民, 王道营, 邹烨
Research progress on the effects of fermentation on protein composition, structure, function and flavor
WANG Xiaowen, WANG Lingjuan, WANG Zhe, QIN Xiaojuan, ZHANG Xinxiao, XU Weimin, WANG Daoying, ZOU Ye
食品与发酵工业
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2024, (9): 314
-320
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DOI: 10.13995/j.cnki.11-1802/ts.036344
