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	Bioactive protein/peptides of flaxseed: A review
	Wu, S.; Wang, X.; Qi, W.; Guo, Q.
刊名	Trends in Food Science and Technology
	2019
卷号	Vol.92页码:184-193
关键词	Antihypertensive capacity Antioxidant activity Bioactive peptides Flaxseed protein Structure-activity relationship
ISSN号	0924-2244
URL标识	查看原文
内容类型	期刊论文
URI标识	http://www.corc.org.cn/handle/1471x/2902704
专题	天津大学
作者单位	1.a State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin, 300457, China 2.b School of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin, 300457, China 3.c State Key Laboratory of Chemical Engineering, School of Chemical Engineering and Technology, Tianjin University, Tianjin, 300072, China
推荐引用方式 GB/T 7714	Wu, S.,Wang, X.,Qi, W.,et al. Bioactive protein/peptides of flaxseed: A review[J]. Trends in Food Science and Technology,2019,Vol.92:184-193.
APA	Wu, S.,Wang, X.,Qi, W.,&Guo, Q..(2019).Bioactive protein/peptides of flaxseed: A review.Trends in Food Science and Technology,Vol.92,184-193.
MLA	Wu, S.,et al."Bioactive protein/peptides of flaxseed: A review".Trends in Food Science and Technology Vol.92(2019):184-193.

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