pH值碱性偏移结合热处理对米糠蛋白结构和功能性质的影响
吴晓娟,王晓婵,张佳妮,沈佳丽,李依,金曼芹,吴伟
Effect of Alkaline pH-Shifting Combined with Heat Treatment on the Structural and Functional Properties of Rice Bran Protein
WU Xiaojuan, WANG Xiaochan, ZHANG Jiani, SHEN Jiali, LI Yi, JIN Manqin, WU Wei
食品科学
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2021, (4): 23
-30
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DOI: 10.7506/spkx1002-6630-20191223-273