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Effect of pH and pepsin limited hydrolysis on the structure and functional properties of soybean pro
  • ISSN号：0022-1147
  • 期刊名称：Journal of Food Science
  • 时间：2013.11.11
  • 页码：1871-1877
  • 相关项目：物理加工效应对芸豆凝集素结构与活性影响的机理研究
作者： Chun Cui|Mouming Zhao|Boen Yuan|Yuanhong Zhang|Jiaoyan Ren*|
同期刊论文项目
物理加工效应对芸豆凝集素结构与活性影响的机理研究
期刊论文 17 著作 1
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