大米蛋白与阿魏酸酶法交联物的乳化特性和抗氧化稳定性
贾 潇,赵谋明,贾春晓,滕建文,韦保耀,黄 丽,夏 宁
Emulsifying Properties and Antioxidant Stability of Enzymatically Cross-Linked Products between Rice Protein and Ferulic Acid
JIA Xiao, ZHAO Mouming, JIA Chunxiao, TENG Jianwen, WEI Baoyao, HUANG Li, XIA Ning
食品科学 . 2017, (13): 131 -137 .  DOI: 10.7506/spkx1002-6630-201713022