文章摘要
Study on processing properties of wheat germ protein
  
DOI：10.3969/j.issn.1004-874X.2011.01.040
Author NameAffiliation
葛焕生, 李书国, 于新 仲恺农业工程学院轻工食品学院,广东广州,510225
河北科技大学生物科学与工程学院,河北石家庄,050018 
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