Back to Search Start Over

酶解时间对大豆分离蛋白结构及功能性质的影响.

Authors :
姚玉雪
谢萱
闫世长
关尧
马鸿飞
陈昊
孙树坤
Source :
Journal of Food Science & Biotechnology; Jun2024, Vol. 43 Issue 6, p135-143, 9p
Publication Year :
2024

Abstract

<i>Copyright of Journal of Food Science & Biotechnology is the property of Journal of Food Science & Biotechnology Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)

Details

Language :
Chinese
ISSN :
16731689
Volume :
43
Issue :
6
Database :
Complementary Index
Journal :
Journal of Food Science & Biotechnology
Publication Type :
Academic Journal
Accession number :
179425488
Full Text :
https://doi.org/10.12441/spyswjs.20230610001