食品工业科技Issue(1)：377-379,384,4.
植物蛋白饮料稳定性影响因素和分析方法的研究
Study on the affected factors and analysis method of stability of plant protein beverage
周超进 1何锦风 2蒲彪1
作者信息
- 1. 四川农业大学食品学院,四川,雅安,625014
- 2. 总后勤部军需装备研究所军用汉麻材料研究中心,北京,100082
- 折叠
摘要
Abstract
The effect of sediment protein and fat separation on the quality of plant protein beverage was significant. The factors including environmental stresses and inside factors affecting the stability of plant protein beverage were comprehensively described ,the regular and fast technologies of determining stability were introduced.关键词
植物蛋白饮料/影响因素/稳定性/分析方法分类
轻工纺织引用本文复制引用
周超进,何锦风,蒲彪..植物蛋白饮料稳定性影响因素和分析方法的研究[J].食品工业科技,2011,(1):377-379,384,4.
