食品科学
化学
甘氨酸
高蛋白
氧化磷酸化
生物化学
氨基酸
作者
Xuan Zhou,Jiale Zhao,Xu Zhao,Rongbo Sun,Chuanqiang Sun,Dongdong Hou,Xuewei Zhang,Lianzhou Jiang,Juncai Hou,Zhanmei Jiang
出处
期刊:Food & Function
[The Royal Society of Chemistry]
日期:2022-01-01
卷期号:13 (6): 3271-3282
被引量:16
摘要
This study investigated the composition, antioxidant capacity, oxidative stability and physical stability of soybean oil body emulsions recovered from three high-protein and three high-oil genotype soybeans.
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