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1 Ergebnisse
1
Molecular structure and functional properties of glycinin c..:
Zhang, Qing
;
Wu, Daize
;
Luo, Wei
...
Food Chemistry. 386 (2022) - p. 132810 , 2022
Link:
https://doi.org/10.1016/j.foodchem.2022.132810
RT Journal T1 <Title>Molecular structure and functional properties of glycinin conjugated to κ-carrageenan and guar gum: A comparative study</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodchem.2022.132810&Exemplar=1&LAN=DE A1 Zhang, Qing A1 Wu, Daize A1 Luo, Wei A1 Lin, Derong A1 Yan, Jing A1 Liu, Shuxiang A1 Qin, Wen PB Elsevier BV YR 2022 SN 0308-8146 JF Food Chemistry VO 386 SP 132810 LK http://dx.doi.org/https://doi.org/10.1016/j.foodchem.2022.132810 DO https://doi.org/10.1016/j.foodchem.2022.132810 SF ELIB - SuUB Bremen
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