Optimization of Three Oat Protein Extraction Processes and Comparisons of Amino Acid Composition and Nutritional Value among the Resultant Products
ZHAO Su-bin1，ZHANG Xiao-ping2，REN Qing2,*
FOOD SCIENCE . 2010, (14): 71 -79 .  DOI: 10.7506/spkx1002-6630-201014016