FOOD SCIENCE ›› 2022, Vol. 43 ›› Issue (12): 1-6.doi: 10.7506/spkx1002-6630-20210508-081
• Food Chemistry •
HUANG Guo, TIAN Zepeng, XUE Liying, CHEN Qi, WANG Di, YI Yanjiao, LI Meng, SUN Shujing, SUI Xiaonan
Published:
2022-07-01
CLC Number:
HUANG Guo, TIAN Zepeng, XUE Liying, CHEN Qi, WANG Di, YI Yanjiao, LI Meng, SUN Shujing, SUI Xiaonan. Effect of Interaction between EGCG and Soy β-Conglycinin/Glycinin on Protein Structure[J]. FOOD SCIENCE, 2022, 43(12): 1-6.
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URL: https://www.spkx.net.cn/EN/10.7506/spkx1002-6630-20210508-081
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