微生物蛋白形态结构与组成对食品加工及营养特性的影响
赵英汉, 刘延峰, 陈坚
A Review of the Morphological Structure and Composition of Microbial Protein: Implications for Food Processing and Nutritional Value
ZHAO Yinghan, LIU Yanfeng, CHEN Jian
中国生物工程杂志
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2026, (9): 84
-91
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DOI: 10.13523/j.cb.202606043
