农科机构知识库联盟

筛选

Tang, Honggang AND Tan, Lulan AND Chen, Yifan AND Zhang, Jin AND Li, Huanhuan AND Chen, Lihong(0)

zhejiang acad agr sci, inst food sci, hangzhou 310021, zhejiang, peoples r china(1)

条件:

资源类型: 外文期刊

作者:Tang, Honggang(精确检索)

作者:Tan, Lulan(精确检索)

作者:Chen, Yifan(精确检索)

作者:Zhang, Jin(精确检索)

作者:Li, Huanhuan(精确检索)

作者:Chen, Lihong(精确检索)

排序方式：

作者： Tang, Honggang; Tan, Lulan; Chen, Yifan; Zhang, Jin; Li, Huanhuan; Chen, Lihong; SCI

机构： Zhejiang Acad Agr Sci, Inst Food Sci, Hangzhou 310021, Zhejiang, Peoples R China;

来源：JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

关键词： salted duck egg white; carrageenan; protein structure; gel properties