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Nhan đề
| Effects of combined high-pressure homogenization and enzymatic treatment on extraction yield, hydrolysis and function properties of peanut proteins / Xinhong Dong and others |
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Mô tả vật lý
| From p.74-79 |
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Từ khóa tự do
| High-pressure |
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Từ khóa tự do
| Homogenization |
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Từ khóa tự do
| Peanut protein |
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Tác giả(bs) CN
| Bao Yang |
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Tác giả(bs) CN
| Mouming Zhao |
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Tác giả(bs) CN
| Shi, John |
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Tác giả(bs) CN
| Xinhong Dong |
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Nguồn trích
| Innovative food science & emerging technologies : IFSET : the official scientific journal of the European Federation of Food Science and Technology.-
Số: 4
Tập: 12
Năm: 2011 |
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| 245 | |aEffects of combined high-pressure homogenization and enzymatic treatment on extraction yield, hydrolysis and function properties of peanut proteins / |cXinhong Dong and others |
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| 300 | |aFrom p.74-79 |
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| 653 | |aHigh-pressure |
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| 653 | |aHomogenization |
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| 653 | |aPeanut protein |
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| 700 | |aBao Yang |
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| 700 | |aMouming Zhao |
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| 700 | |aShi, John |
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| 700 | |aXinhong Dong |
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| 773 | |tInnovative food science & emerging technologies : IFSET : the official scientific journal of the European Federation of Food Science and Technology.|d2011|v12|i4 |
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