花椒籽蛋白抗菌肽的起泡和乳化特性研究
Foaming and Emulsifying Properties of Antimicrobial Peptides From Prickly Ash (Zanthoxylum bungeanum Maxim) Seed Protein
{{custom_ref.label}} |
{{custom_citation.content}}
{{custom_citation.annotation}}
|
/
〈 | 〉 |