Comparison of Different Physical Technique-Assisted Alkali Methods for the Extraction of Rice Bran Protein and its Characterizations | |
Sun, Li-Hui; Lv, Shi-Wen; He, Lei-Yu | |
刊名 | INTERNATIONAL JOURNAL OF FOOD ENGINEERING |
2017 | |
卷号 | 13 |
关键词 | rice bran protein physicochemical properties ultrasonic-assisted extraction homogenization-assisted extraction microwave-assisted extraction |
ISSN号 | 2194-5764 |
URL标识 | 查看原文 |
WOS记录号 | [DB:DC_IDENTIFIER_WOSID] |
内容类型 | 期刊论文 |
URI标识 | http://www.corc.org.cn/handle/1471x/3311910 |
专题 | 大连理工大学 |
作者单位 | 1.Dalian Univ Technol, Sch Food & Environm, Panjin 124221, Liaoning, Peoples R China. 2.Dalian Univ Technol, Sch Life Sci & Med, Panjin 124221, Liaoning, Peoples R China. |
推荐引用方式 GB/T 7714 | Sun, Li-Hui,Lv, Shi-Wen,He, Lei-Yu. Comparison of Different Physical Technique-Assisted Alkali Methods for the Extraction of Rice Bran Protein and its Characterizations[J]. INTERNATIONAL JOURNAL OF FOOD ENGINEERING,2017,13. |
APA | Sun, Li-Hui,Lv, Shi-Wen,&He, Lei-Yu.(2017).Comparison of Different Physical Technique-Assisted Alkali Methods for the Extraction of Rice Bran Protein and its Characterizations.INTERNATIONAL JOURNAL OF FOOD ENGINEERING,13. |
MLA | Sun, Li-Hui,et al."Comparison of Different Physical Technique-Assisted Alkali Methods for the Extraction of Rice Bran Protein and its Characterizations".INTERNATIONAL JOURNAL OF FOOD ENGINEERING 13(2017). |
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