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Issue 03

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Science and Technology of Food Industry > 2004 > (03): 122-123.

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[2]	LUAN Huilin, HUA Xiaohan, YU Wenhua, JIA Xin, YIN Lijun. Relationship between Calcium-binding Ability and Structure of Soybean Protein Based on the Change of Preparation[J]. Science and Technology of Food Industry, 2025, 46(2): 45-54. DOI: 10.13386/j.issn1002-0306.2023120282
[3]	TIAN Yanhua, YANG Zhaoyan, LUO Aiguo, ZHANG Ling, ZHANG Liwei. Optimization of Microwave Assisted Aqueous Two Phase Extraction of Lily Polysaccharides and Its Structure Characterization[J]. Science and Technology of Food Industry, 2023, 44(21): 227-233. DOI: 10.13386/j.issn1002-0306.2023010007
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