FOOD SCIENCE ›› 2022, Vol. 43 ›› Issue (20): 53-62.doi: 10.7506/spkx1002-6630-20210907-089
• Food Chemistry • Previous Articles Next Articles
ZHAO Shuting, WANG Weihao, QUAN Zhigang, WANG Juan, LIU Dezhi, WANG Yifei, WU Yunjiao, SU Youtao, WEI Chunhong, CAO Longkui
Online:
2022-10-25
Published:
2022-10-26
CLC Number:
ZHAO Shuting, WANG Weihao, QUAN Zhigang, WANG Juan, LIU Dezhi, WANG Yifei, WU Yunjiao, SU Youtao, WEI Chunhong, CAO Longkui. Preparation and Structural Characterization of Mung Bean RS4·Se (IV) and Kinetics of Enzymatic Inhibition by It[J]. FOOD SCIENCE, 2022, 43(20): 53-62.
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URL: https://www.spkx.net.cn/EN/10.7506/spkx1002-6630-20210907-089
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