QQ客服 官方微博 反馈留言

	Structure, thermal and rheological properties of different soluble dietary fiber fractions from mushroom Lentinula edodes Pegler residues
	Xue, Z.; Chen, Y.; Jia, Y.; Wang, Y.; Lu, Y.; Chen, H.; Zhang, M.
刊名	Food Hydrocolloids
	2019
卷号	Vol.95页码:10-18
关键词	Lentinula edodes Rheological properties Soluble dietary fiber Structural analysis Thermal properties
ISSN号	0268-005X
URL标识	查看原文
内容类型	期刊论文
URI标识	http://www.corc.org.cn/handle/1471x/2902619
专题	天津大学
作者单位	1.a Tianjin Key Laboratory for Modern Drug Delivery & High-Efficiency, School of Pharmaceutical Science and Technology, Tianjin University, Tianjin, 300072, China 2.b College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin, 300457, China
推荐引用方式 GB/T 7714	Xue, Z.,Chen, Y.,Jia, Y.,et al. Structure, thermal and rheological properties of different soluble dietary fiber fractions from mushroom Lentinula edodes Pegler residues[J]. Food Hydrocolloids,2019,Vol.95:10-18.
APA	Xue, Z..,Chen, Y..,Jia, Y..,Wang, Y..,Lu, Y..,...&Zhang, M..(2019).Structure, thermal and rheological properties of different soluble dietary fiber fractions from mushroom Lentinula edodes Pegler residues.Food Hydrocolloids,Vol.95,10-18.
MLA	Xue, Z.,et al."Structure, thermal and rheological properties of different soluble dietary fiber fractions from mushroom Lentinula edodes Pegler residues".Food Hydrocolloids Vol.95(2019):10-18.

个性服务

查看访问统计

相关权益政策

暂无数据

收藏/分享

除非特别说明，本系统中所有内容都受版权保护，并保留所有权利。