{"title":"低聚半乳糖糖基化乳清蛋白改善其溶解性和热稳定性及运动饮料的开发","authors":"张功圣","doi":"10.27010/d.cnki.gdbnu.2021.000767","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":68872,"journal":{"name":"东北农业大学学报(社会科学版)","volume":"1 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"东北农业大学学报(社会科学版)","FirstCategoryId":"1091","ListUrlMain":"https://doi.org/10.27010/d.cnki.gdbnu.2021.000767","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
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