[1]张志衡,陈振家,王晓闻,等.基于酸浆量变化的豆腐蛋白沉淀机理研究[J].大豆科学,2022,41(03):345-351.[doi:10.11861/j.issn.1000-9841.2022.03.0345]
 ZHANG Zhi-heng,CHEN Zhen-jia,WANG Xiao-wen,et al.Mechanism of Tofu Protein Precipitation Based on Acid-Pulp Content Change[J].Soybean Science,2022,41(03):345-351.[doi:10.11861/j.issn.1000-9841.2022.03.0345]
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基于酸浆量变化的豆腐蛋白沉淀机理研究

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备注/Memo

收稿日期:2021-09-22

基金项目:山西省重点研发计划(201903D221035);山西农业大学博士科研启动资金(2016ZZ06)。
第一作者:张志衡(1997—),男,硕士研究生,主要从事食品科学与工程研究。E-mail:18335462754@163.com。
通讯作者:陈振家(1981—),男,博士,副教授,主要从事植物蛋白提取分离及修饰改性研究。E-mail:13453216350@163.com。

更新日期/Last Update: 2022-06-30