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1 Ergebnisse
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Study on Properties of Walnut Protein Emulsion Modified by ..:
CHEN Si-rui
;
HUANG Zi-lin
;
XING Ruo-yu
...
http://lyspkj.ijournal.cn/lyspkj/article/abstract/20230306?st=article_issue. , 2023
Link:
https://doi.org/10.16210/j.cnki.1007-7561.2023.03.005
RT Journal T1 <Title>Study on Properties of Walnut Protein Emulsion Modified by Limited Enzymatic Hydrolysis</Title> UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:2a7389ccf58b4430a2279b2807442039&Exemplar=1&LAN=DE A1 CHEN Si-rui A1 HUANG Zi-lin A1 XING Ruo-yu A1 WANG Yu-qing A1 JIN Ya-mei A1 XU Xue-ming A1 KONG Xiang-zhen PB Academy of National Food and Strategic Reserves Administration YR 2023 K1 walnut protein K1 limited enzyme modification K1 emulsion K1 stability K1 Food processing and manufacture K1 TP368-456 K1 Nutrition. Foods and food supply K1 TX341-641 JF http://lyspkj.ijournal.cn/lyspkj/article/abstract/20230306?st=article_issue LK http://dx.doi.org/https://doi.org/10.16210/j.cnki.1007-7561.2023.03.005 DO https://doi.org/10.16210/j.cnki.1007-7561.2023.03.005 SF ELIB - SuUB Bremen
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