Two-Dimensional Correlation Infrared Spectroscopy for Rapid Analysis of the Effect of pH on the Secondary Structure Content of Soybean Protein Isolate
LIU Chang, WU Dandan, WANG Ning, WANG Ruiying, WANG Liqi, LIU Feng, YU Dianyu
FOOD SCIENCE . 2024, (17): 26 -34 .  DOI: 10.7506/spkx1002-6630-20231224-195