Effects of limited enzymatic hydrolysis with trypsin on the functional properties of hemp (Cannabis sativa L.) protein isolate

标题
Effects of limited enzymatic hydrolysis with trypsin on the functional properties of hemp (Cannabis sativa L.) protein isolate
作者
关键词
-
出版物
FOOD CHEMISTRY
Volume 106, Issue 3, Pages 1004-1013
出版商
Elsevier BV
发表日期
2007-07-20
DOI
10.1016/j.foodchem.2007.07.030

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