Effect of glucose glycosylation following limited enzymatic hydrolysis on functional and conformational properties of black bean protein isolate
出版年份 2018 全文链接
标题
Effect of glucose glycosylation following limited enzymatic hydrolysis on functional and conformational properties of black bean protein isolate
作者
关键词
Black bean protein isolate, Hydrolysis, Glycosylation, Emulsifying property, Antioxidant activity
出版物
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
Volume 244, Issue 6, Pages 1111-1120
出版商
Springer Nature
发表日期
2018-01-12
DOI
10.1007/s00217-018-3032-5
参考文献
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