标题：Structural and antioxidative properties of royal jelly protein by partial enzymatic hydrolysis（IF=8.022）
作者: Li, Shanshan ; Tao, Lingchen ; Peng, Shiqin ; Yu, Xinyu ; Ma, Xiaobin ; Hu, Fuliang*（胡福良）
来源出版物：FOOD SCIENCE AND HUMAN WELLNESS
卷12 期5 页1820-1827
DOI10.1016/j.fshw.2023.02.046
出版时间：SEP 2023
文献类型：Article
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