上海交大研究生院主页平台管理系统牛宇戈--中文主页-- Preparation of Novel Cross-Linked and Octylated Caseinates Using a Biphasic Enzymatic Procedure and Their Functional Properties. Journal of Agricultural and Food Chemistry.

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所在单位：农业与生物学院

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电子邮箱：yugeniu@sjtu.edu.cn

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Preparation of Novel Cross-Linked and Octylated Caseinates Using a Biphasic Enzymatic Procedure and Their Functional Properties. Journal of Agricultural and Food Chemistry.

发布时间：2020-06-12

发表刊物：Journal of Agricultural and Food Chemistry.

ISSN号：0021-8561

是否译文：否

发表时间：2014-08-01

论文类型：期刊论文