QQ客服 官方微博 反馈留言

	Effects of pepsin hydrolysis on the soy β-conglycinin aggregates formed by heat treatment at different pH (EI收录SCI收录)
	He, Xiu-Ting[1]; Yang, Xiao-Quan[1,2]; Zhang, Jin-Bo[1]
刊名	International Journal of Food Science and Technology
	2014
卷号	49页码:1729-1735
关键词	Aggregates Atomic force microscopy Biological materials Electrophoresis Heat treatment Hydrolysis pH effects
URL标识	查看原文
内容类型	期刊论文
URI标识	http://www.corc.org.cn/handle/1471x/2217399
专题	华南理工大学
作者单位	1.[1] Research and Development Center of Food Proteins, Department of Food Science and Technology, South China University of Technology, Guangzhou, China 2.[2] State Key Laboratory of Pulp and Paper Engineering, South China University of Technology, Guangzhou, China
推荐引用方式 GB/T 7714	He, Xiu-Ting[1],Yang, Xiao-Quan[1,2],Zhang, Jin-Bo[1]. Effects of pepsin hydrolysis on the soy β-conglycinin aggregates formed by heat treatment at different pH (EI收录SCI收录)[J]. International Journal of Food Science and Technology,2014,49:1729-1735.
APA	He, Xiu-Ting[1],Yang, Xiao-Quan[1,2],&Zhang, Jin-Bo[1].(2014).Effects of pepsin hydrolysis on the soy β-conglycinin aggregates formed by heat treatment at different pH (EI收录SCI收录).International Journal of Food Science and Technology,49,1729-1735.
MLA	He, Xiu-Ting[1],et al."Effects of pepsin hydrolysis on the soy β-conglycinin aggregates formed by heat treatment at different pH (EI收录SCI收录)".International Journal of Food Science and Technology 49(2014):1729-1735.

个性服务

查看访问统计

相关权益政策

暂无数据

收藏/分享

除非特别说明，本系统中所有内容都受版权保护，并保留所有权利。