Structural Study on Emulsion Formed during Enzyme-Assisted Aqueous Extraction from Soybean Oil

被引：0
|
作者：
Wang, Limin [1 ]
Ma, Wenjun [1 ]
Sun, Hongbo [1 ]
Xun, Chongrong [1 ]
Zhang, Li [1 ]
Jiang, Lianzhou [1 ]
Sui, Xiaonan [1 ]
Li, Yang [1 ]
机构：
[1] College of Food Science and Technology, Northeast Agricultural University, Harbin,150030, China
来源：
Shipin Kexue/Food Science | 2018年 / 39卷 / 12期
关键词：
D O I：
10.7506/spkx1002-6630-201812011
中图分类号：
学科分类号：
摘要：
Fluorescence spectroscopy
引用
收藏
页码：67 / 72
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