Emulsifying properties of cross-linking between proteins extracted from cold/hot pressed peanut meal and hydrolysed fish (Decapterus maruadsi) proteins
銆銆浣?鑰咃細鑳℃檽銆佽檔璋嬫槑銆佹潕鏉ュソ銆佹潹瀹濄佹潹璐ゅ簡銆佺帇嫻風嚂銆佷換濞囪壋
銆銆International Journal of Food Properties錛?014錛?7錛?750鈥?762
銆銆SCI 鏀跺綍
銆銆International Journal of Food Properties錛?014錛?7錛?750鈥?762
銆銆SCI 鏀跺綍
寰俊鎵竴鎵?br>鍒嗕韓鍒版湅鍙嬪湀