Food research international (Ottawa, Ont.)碱浓度和温度调控下用于吞咽困难饮食的铁皮石斛多糖-火麻仁蛋白凝胶的结构与功能特性
Structure and functional properties of Dendrobium officinale polysaccharide-hemp seed protein gels for dysphagia diets as regulated by alkali concentration and temperature.