FOOD SCIENCE ›› 2020, Vol. 41 ›› Issue (22): 34-41.doi: 10.7506/spkx1002-6630-20191014-113
• Food Chemistry • Previous Articles Next Articles
WANG Lin, ZHOU Guowei, YU Zhichao, MENG Luobing, WANG Yuying, ZHANG Anqi, WANG Xibo, JIANG Lianzhou
Online:
2020-11-25
Published:
2020-11-26
CLC Number:
WANG Lin, ZHOU Guowei, YU Zhichao, MENG Luobing, WANG Yuying, ZHANG Anqi, WANG Xibo, JIANG Lianzhou. Effect of pH-shifting Treatment on the Structure and Emulsifying Properties of Cyperus esculentus L. Protein[J]. FOOD SCIENCE, 2020, 41(22): 34-41.
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URL: https://www.spkx.net.cn/EN/10.7506/spkx1002-6630-20191014-113
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