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	Structural characteristics and functional properties of walnut glutelin as hydrolyzed: effect of enzymatic modification
	Sun, Qian; Ma, Zheng Feei; Zhang, Hongxia; Ma, Shujie; Kong, Lingming
刊名	INTERNATIONAL JOURNAL OF FOOD PROPERTIES
	2019
卷号	22页码:265-279
关键词	Walnut glutelin complex protease spectral analysis response surface methodology functional characteristics SEM
ISSN号	1094-2912
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/2826973
专题	西安交通大学
推荐引用方式 GB/T 7714	Sun, Qian,Ma, Zheng Feei,Zhang, Hongxia,et al. Structural characteristics and functional properties of walnut glutelin as hydrolyzed: effect of enzymatic modification[J]. INTERNATIONAL JOURNAL OF FOOD PROPERTIES,2019,22:265-279.
APA	Sun, Qian,Ma, Zheng Feei,Zhang, Hongxia,Ma, Shujie,&Kong, Lingming.(2019).Structural characteristics and functional properties of walnut glutelin as hydrolyzed: effect of enzymatic modification.INTERNATIONAL JOURNAL OF FOOD PROPERTIES,22,265-279.
MLA	Sun, Qian,et al."Structural characteristics and functional properties of walnut glutelin as hydrolyzed: effect of enzymatic modification".INTERNATIONAL JOURNAL OF FOOD PROPERTIES 22(2019):265-279.

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