Thermal-induced interactions between soy protein isolate and malondialdehyde: Effects on protein digestibility, structure, and formation of advanced lipoxidation end products
丙二醛
大豆蛋白
化学
食品科学
生物化学
氧化应激
作者
Yukun Ji,R. Wang,Yuanyifei Wang,Dongfei Tan,Yaya Wang,Yuekun Wu,Haoxin Cui,Yan Zhang,Shuo Wang