具有α-淀粉酶抑制活性的白芸豆多肽的制备及其热稳定性研究

訾艳，王常青*，陈晓萌，陈彤，李小凡，郝志萍，于文娟

Preparation and Thermal Stability of White Kidney Bean Polypeptide with α-Amylase Inhibitory Activity

ZI Yan, WANG Changqing*, CHEN Xiaomeng, CHEN Tong, LI Xiaofan, HAO Zhiping, YU Wenjuan

食品科学 . 2015, (13): 190 -195 . DOI: 10.7506/spkx1002-6630-201513035