搜索结果: 1-1 共查到“食品生物化学 Structural Changes”相关记录1条 . 查询时间(0.14 秒)
Chemical and Structural Changes in White Sauces Thawed by Microwave or Conventional Oven
sauce microwave thawing microstructure CSLM chemical changes
2014/3/10
Proteins, lipids and structural changes in white sauces after being stored at –18°C and thawed by microwave and conventional oven were studied in this work. The total crude and soluble protein fractio...