食品科学 |
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蜂王浆主蛋白(MRJPs)超滤分离工艺优化及产物质量分析 |
李玫璐1, 谭量量1, 裘卫2, 尹志红2, 沈立荣1* |
(1.浙江大学生物系统工程与食品科学学院,馥莉食品科学研究院,杭州310058;2.杭州碧于天保健品有限公司,杭州311500) |
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Optimization of ultrafiltration separation and quality analysis of the major royal jelly proteins |
Li Meilu1, Tan Liangliang1, Qiu Wei2, Yin Zhihong2, Shen Lirong1* |
(1. Fuli Institute of Food Science, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; 2. Hangzhou Biyutian Health Food Co., Ltd, Hangzhou 311500, China) |
引用本文:
李玫璐1, 谭量量1, 裘卫2, 尹志红2, 沈立荣1*. 蜂王浆主蛋白(MRJPs)超滤分离工艺优化及产物质量分析[J]. 浙江大学学报(农业与生命科学版), 2014, 40(5): 526-532.
Li Meilu1, Tan Liangliang1, Qiu Wei2, Yin Zhihong2, Shen Lirong1*. Optimization of ultrafiltration separation and quality analysis of the major royal jelly proteins. Journal of Zhejiang University (Agriculture and Life Sciences), 2014, 40(5): 526-532.
链接本文:
http://www.zjujournals.com/agr/CN/10.3785/j.issn.1008-9209.2014.02.131
或
http://www.zjujournals.com/agr/CN/Y2014/V40/I5/526
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