Effects of Oxidative Modification by Peroxyl Radicals on the Structural and Functional Properties of Rice Bran Protein
YOU Xiangyu, HUANG Huimin, WU Xiaojuan, WU Wei*
(National Engineering Laboratory for Rice and By-Product Deep Processing, School of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China)
YOU Xiangyu, HUANG Huimin, WU Xiaojuan, WU Wei. Effects of Oxidative Modification by Peroxyl Radicals on the Structural and Functional Properties of Rice Bran Protein[J]. FOOD SCIENCE, 2019, 40(4): 34-41.