FOOD SCIENCE ›› 2021, Vol. 42 ›› Issue (13): 43-50.doi: 10.7506/spkx1002-6630-20200922-269
• Basic Research • Previous Articles Next Articles
CHEN Weijun, LIU Donghong, LI Yuncheng, MENG Fanbing, LIU Dayu
Online:
2021-07-15
Published:
2021-07-27
CLC Number:
CHEN Weijun, LIU Donghong, LI Yuncheng, MENG Fanbing, LIU Dayu. Effect of Preparation Methods on the Structural and Functional Properties of Whey Protein Isolate-Chlorogenic Acid Conjugates[J]. FOOD SCIENCE, 2021, 42(13): 43-50.
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URL: https://www.spkx.net.cn/EN/10.7506/spkx1002-6630-20200922-269
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