QQ客服 官方微博 反馈留言

	The Study of the Relationship between the Structure and Properties of Dosidicus gigas Myofibrillar Protein Gel
	Lin, Weiwei[1]; Li, Jianrong[2]; Pan, Weichun[1]; Fu, Yuying[1]; Li, Ang[1]
	2017
卷号	17期号:1页码:39
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/5883766
专题	浙江工商大学
作者单位	1.[1] Food Safety Key Lab of Zhejiang Province, College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, 310018, China 2.[2] College of Chemistry, Chemical Engineering and Food Safety, Bohai University, Liaoning, Province Key Laboratory of Food Quality Safety and Functional Food, Jinzhou, Liaoning, 121013, China
推荐引用方式 GB/T 7714	Lin, Weiwei[1],Li, Jianrong[2],Pan, Weichun[1],et al. The Study of the Relationship between the Structure and Properties of Dosidicus gigas Myofibrillar Protein Gel[J],2017,17(1):39.
APA	Lin, Weiwei[1],Li, Jianrong[2],Pan, Weichun[1],Fu, Yuying[1],&Li, Ang[1].(2017).The Study of the Relationship between the Structure and Properties of Dosidicus gigas Myofibrillar Protein Gel.,17(1),39.
MLA	Lin, Weiwei[1],et al."The Study of the Relationship between the Structure and Properties of Dosidicus gigas Myofibrillar Protein Gel".17.1(2017):39.

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。