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	Effect of transglutaminase cross-linking on the conformational and emulsifying properties of peanut arachin and conarachin fractions
	Qiu, Chaoying[1,2]; Hu, Xiao[1]; Li, Laihao[1]; Yang, Xianqing[1]; Zhao, Mouming[3]; Ren, Jiaoyan[3]
	2017
卷号	243期号:6页码:913
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/4300344
专题	暨南大学
作者单位	1.[1]Chinese Acad Fishery Sci, South China Sea Fisheries Res Inst, Key Lab Aquat Prod Proc, Minist Agr, Guangzhou 510300, Guangdong, Peoples R China 2.[2]Jinan Univ, Dept Food Sci & Engn, Guangzhou 510632, Guangdong, Peoples R China 3.[3]South China Univ Technol, Sch Food Sci & Engn, Guangzhou 510640, Guangdong, Peoples R China
推荐引用方式 GB/T 7714	Qiu, Chaoying[1,2],Hu, Xiao[1],Li, Laihao[1],et al. Effect of transglutaminase cross-linking on the conformational and emulsifying properties of peanut arachin and conarachin fractions[J],2017,243(6):913.
APA	Qiu, Chaoying[1,2],Hu, Xiao[1],Li, Laihao[1],Yang, Xianqing[1],Zhao, Mouming[3],&Ren, Jiaoyan[3].(2017).Effect of transglutaminase cross-linking on the conformational and emulsifying properties of peanut arachin and conarachin fractions.,243(6),913.
MLA	Qiu, Chaoying[1,2],et al."Effect of transglutaminase cross-linking on the conformational and emulsifying properties of peanut arachin and conarachin fractions".243.6(2017):913.

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