"Effect of transglutaminase cross?linking on the conformational and emulsifying properties of peanut arachin and conarachin fractions"
銆銆浣滆咃細浠囪秴棰栥佽儭鏅撱佹潕鏉ュソ銆佹潹璐ゅ簡銆佽檔璋嬫槑銆佷換濞囪壋
銆銆EUROPEAN FOOD RESEARCH AND TECHNOLOGY 錛?017 錛?43 (6)錛?913鈥?20
銆銆SCI鏀跺綍
寰俊鎵竴鎵?br>鍒嗕韓鍒版湅鍙嬪湀