pH值对米糠清蛋白和球蛋白的结构、溶解性及表面疏水性的影响
杨健，富天昕，张舒，冯玉超，王长远
Effect of pH on the Structure, Solubility and Surface Hydrophobicity of Albumin and Globulin from Rice Bran
YANG Jian, FU Tianxin, ZHANG Shu, FENG Yuchao, WANG Changyuan
食品科学
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2020, (18): 51
-57
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DOI: 10.7506/spkx1002-6630-20190716-222
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