Study on Stability of the Acidic Jujube-pine nut Compound Protein Beverage--Effect of pH, Electrolyte and Condition of Homogenization of Stability

Food and Fermentation Industries ›› 2004, Vol. 30 ›› Issue (9) : 54.

PDF(168 KB)
PDF(168 KB)
Food and Fermentation Industries ›› 2004, Vol. 30 ›› Issue (9) : 54.

Study on Stability of the Acidic Jujube-pine nut Compound Protein Beverage--Effect of pH, Electrolyte and Condition of Homogenization of Stability

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2004, 30(9): 54

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