Enzymolysis and glycosylation synergistic modified ovalbumin: functional and structural characteristics
出版年份 2018 全文链接
标题
Enzymolysis and glycosylation synergistic modified ovalbumin: functional and structural characteristics
作者
关键词
-
出版物
INTERNATIONAL JOURNAL OF FOOD PROPERTIES
Volume 21, Issue 1, Pages 395-406
出版商
Informa UK Limited
发表日期
2018-04-04
DOI
10.1080/10942912.2018.1424198
参考文献
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