Structural characterization of soy protein hydrolysates and their transglutaminase-induced gelation properties
出版年份 2023 全文链接
标题
Structural characterization of soy protein hydrolysates and their transglutaminase-induced gelation properties
作者
关键词
-
出版物
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 179, Issue -, Pages 114668
出版商
Elsevier BV
发表日期
2023-03-14
DOI
10.1016/j.lwt.2023.114668
参考文献
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