NaCl浓度和pH对甘薯蛋白肽乳化特性的影响
崔珊珊，木泰华，孙红男，张苗，陈井旺
Effects of NaCl Concentration and pH Value on the Emulsifying Properties of Sweet Potato Peptides
CUI Shan-shan, MU Tai-hua, SUN Hong-nan, ZHANG Miao, CHEN Jing-wang
中国农业科学
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2016, (9): 1778
-1786
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DOI: 10.3864/j.issn.0578-1752.2016.09.014
