FOOD SCIENCE ›› 2000, Vol. 21 ›› Issue (6): 6-10.
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MO Wen-Min, ZENG Qing-Xiao
Online:
Published:
Abstract: Various protein modification methods including physical, chemical, enzymatic methods and the effect of modification to its functional properties, nutritional value and safety were studied. The prospect of application was also predicted.
Key words: Functional properties Modification Nutritional value Safety Application
MO Wen-Min, ZENG Qing-Xiao. Study on Progress of Protein Modification Methods[J]. FOOD SCIENCE, 2000, 21(6): 6-10.
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