QQ客服 官方微博 反馈留言

	Effect of heat treatment on the enzymatic stability of grass carp skin collagen and its ability to form fibrils in vitro
	Yang, Huan; Wang, Haibo*; Zhao, Yan; Wang, Haiyin; Zhang, Hanjun
刊名	Journal of the Science of Food and Agriculture
	2015
卷号	95期号:2页码:329-336
关键词	collagen enzymatic stability grass carp heat treatment self-assembly
ISSN号	0022-5142
DOI	10.1002/jsfa.6724
URL标识	查看原文
WOS记录号	WOS:000345842900013
内容类型	期刊论文
URI标识	http://www.corc.org.cn/handle/1471x/5577495
专题	武汉轻工大学
作者单位	1.[Wang, Haibo 2.Yang, Huan 3.Zhao, Yan] Wuhan Polytech Univ, Coll Food Sci & Engn, Wuhan, Hubei, Peoples R China.
推荐引用方式 GB/T 7714	Yang, Huan,Wang, Haibo*,Zhao, Yan,et al. Effect of heat treatment on the enzymatic stability of grass carp skin collagen and its ability to form fibrils in vitro[J]. Journal of the Science of Food and Agriculture,2015,95(2):329-336.
APA	Yang, Huan,Wang, Haibo*,Zhao, Yan,Wang, Haiyin,&Zhang, Hanjun.(2015).Effect of heat treatment on the enzymatic stability of grass carp skin collagen and its ability to form fibrils in vitro.Journal of the Science of Food and Agriculture,95(2),329-336.
MLA	Yang, Huan,et al."Effect of heat treatment on the enzymatic stability of grass carp skin collagen and its ability to form fibrils in vitro".Journal of the Science of Food and Agriculture 95.2(2015):329-336.

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。