QQ客服 官方微博 反馈留言

	Plastein reaction enhanced bile-acid binding capacity of soybean protein hydrolysates and whey protein hydrolysates
	Qian, F; Wang, Y; Wen, ZJ; Jiang, SJ; Tuo, YF; Mu, GQ
刊名	JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
	2018
卷号	Vol.55 No.3页码:1021-1027
关键词	Soybean protein hydrolysate Whey protein hydrolysate Pepsin Plastein reaction Bile acid binding capacity
ISSN号	0022-1155;0975-8402
URL标识	查看原文
公开日期	[db:dc_date_available]
内容类型	期刊论文
URI标识	http://www.corc.org.cn/handle/1471x/5464576
专题	湖南大学
作者单位	Dalian Polytech Univ, Food Sci & Technol, Dalian 116034, Peoples R China
推荐引用方式 GB/T 7714	Qian, F,Wang, Y,Wen, ZJ,et al. Plastein reaction enhanced bile-acid binding capacity of soybean protein hydrolysates and whey protein hydrolysates[J]. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE,2018,Vol.55 No.3:1021-1027.
APA	Qian, F,Wang, Y,Wen, ZJ,Jiang, SJ,Tuo, YF,&Mu, GQ.(2018).Plastein reaction enhanced bile-acid binding capacity of soybean protein hydrolysates and whey protein hydrolysates.JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE,Vol.55 No.3,1021-1027.
MLA	Qian, F,et al."Plastein reaction enhanced bile-acid binding capacity of soybean protein hydrolysates and whey protein hydrolysates".JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE Vol.55 No.3(2018):1021-1027.

个性服务

查看访问统计

相关权益政策

暂无数据

收藏/分享

除非特别说明，本系统中所有内容都受版权保护，并保留所有权利。