茶汤泡煮过程中自组装胶体颗粒的形成、理化性质及其对茶汤食品特性的影响

31571803
2015
C2002.食品生物化学
柯李晶
面上项目
副研究员
浙江工商大学
63万元
纯化;蛋白自组装;红茶;蛋白与其他分子相互作用;纳米胶体颗粒
2016-01-01到2019-12-31
  • 中英文摘要
  • 结题摘要
  • 结题报告
  • 项目成果
  • 项目参与人
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