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Emulsifying properties of cross-linking between proteins extracted from cold/hot pressed peanut meal
  • ISSN号：1094-2912
  • 期刊名称：International Journal of Food Properties
  • 时间：2013.12.12
  • 页码：-
  • 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： Xiao Hu|Mouming Zhao|Laihao Li|Bao Yang|Xianqing Yang|Haiyan Wang|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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