在“Elsevier电子期刊”中,命中:24条,耗时:0.1149458 秒

在所有数据库中总计命中:722

8.Effectiveness of partially hydrolyzed rice glutelin as a food emulsifier: Comparison to whey protein
作者:Xingfeng Xua ; b ; jiaonanxuxingfeng@126.com" class="auth_mail" title="E-mail the corresponding author ; Junzhen Zhonga ; zhongjunzhen@163.com" class="auth_mail" title="E-mail the corresponding author ; Jun Chena ; chen-jun1986@hotmail.com" class="auth_mail" title="E-mail the corresponding author ; Chengmei Liua ; 1 ; liuchengmei@aliyun.com" class="auth_mail" title="E-mail the corresponding author ; Liping Luoa ; lluo2@126.com" class="auth_mail" title="E-mail the corresponding author ; Shunjing Luoa ; luoshunjing@aliyun.com" class="auth_mail" title="E-mail the corresponding author ; Lixin Wuc ; wulixin@gabchina.com" class="auth_mail" title="E-mail the corresponding author ; David Julian McClementsb ; d ; 1 ; mcclements@foodsci.umass.edu" class="auth_mail" title="E-mail the corresponding author
刊名:Food Chemistry
出版年:2016
1
2
3
按检索点细分(24)
作者(24)
按出版年细分(24)
2017年(4)
2016年(12)
2015年(2)
2013年(2)
2012年(2)
2011年(1)
2000年及以前(1)
NGLC 2004-2010.National Geological Library of China All Rights Reserved.
Add:29 Xueyuan Rd,Haidian District,Beijing,PRC. Mail Add: 8324 mailbox 100083
For exchange or info please contact us via email.