3 种方法提取燕麦麸蛋白及其产物的比较
赵素斌1,张晓平2,任 清2,*
Optimization of Three Oat Protein Extraction Processes and Comparisons of Amino Acid Composition and Nutritional Value among the Resultant Products
ZHAO Su-bin1,ZHANG Xiao-ping2,REN Qing2,*
食品科学 . 2010, (14): 71 -79 .  DOI: 10.7506/spkx1002-6630-201014016