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Effect of oxidation on the emulsifying properties of soy protein isolate
  • ISSN号：0963-9969
  • 期刊名称：Food Research International
  • 时间：2013.6
  • 页码：26-32
  • 相关项目：亚基解离、分子修饰改善植物蛋白功能特性的作用机理研究
作者： Zhao, Mouming|Sun, Weizheng|Ren, Jiaoyan|Cui, Chun|
同期刊论文项目
亚基解离、分子修饰改善植物蛋白功能特性的作用机理研究
期刊论文 17 获奖 2 专利 1
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