食品科学 ›› 1999, Vol. 20 ›› Issue (4): 14-17.
• 基础研究 • 上一篇 下一篇
陈留记, 陈宗道, 金明凤
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Chen-Liu-Ji, Chen-Zong-Dao, Jin-Ming-Feng
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摘要: 介绍了糖基化蛋白的合成方法,以及糖基化改性对蛋白质的工艺性质及营养和安全性的影响。
关键词: 糖基化改性, 工艺性质, 安全性
Abstract: The method of preparation of glucosylated proteins and the effect of glucosylation modification of proteins to its functional properties, nutritional value and safety were introdrced.
Key words:  , Glucosylation modification Functional properties Safety;
陈留记, 陈宗道, 金明凤. 蛋白质的糖基化改性研究进展[J]. 食品科学, 1999, 20(4): 14-17.
Chen-Liu-Ji, Chen-Zong-Dao, Jin-Ming-Feng. [J]. FOOD SCIENCE, 1999, 20(4): 14-17.
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