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1 Ergebnisse
1
Effects of Blackberry Anthocyanins (BANs) Coupled with High..:
WU Han
;
LIU Haonan
;
DI Qingru
...
https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-17-008.pdf. , 2023
Link:
https://doi.org/10.7506/spkx1002-6630-20220801-002
RT Journal T1 <Title>Effects of Blackberry Anthocyanins (BANs) Coupled with High Power Pulse Microwave (HPPM) on Physiochemical Properties of Soybean Protein Isolate (SPI) and Application of HPPM Treated SPI-BANs Complex in Cake</Title> UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:89b8c4f24edc4cbd8cca06bdcb5ee506&Exemplar=1&LAN=DE A1 WU Han A1 LIU Haonan A1 DI Qingru A1 Xiayidan MAIMAITI A1 LIU Xiaoli A1 ZHOU Jianzhong PB China Food Publishing Company YR 2023 K1 soybean protein isolate K1 high power pulse microwave K1 anthocyanin K1 functional properties K1 antioxidant activity K1 cake quality K1 Food processing and manufacture K1 TP368-456 JF https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-17-008.pdf LK http://dx.doi.org/https://doi.org/10.7506/spkx1002-6630-20220801-002 DO https://doi.org/10.7506/spkx1002-6630-20220801-002 SF ELIB - SuUB Bremen
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