蛋白酶
化学
乳清蛋白
纤维
食品科学
分离乳清蛋白粉
生物化学
微生物学
酶
生物
作者
Yu Hu,Chengxin He,Meng Wai Woo,Hua Xiong,Ju-Wu Hu,Qiang Zhao
出处
期刊:Food & Function
[The Royal Society of Chemistry]
日期:2019-01-01
卷期号:10 (12): 8106-8115
被引量:62
摘要
Structural characteristics during whey protein isolate fibrils formation and its protease resistance were investigated.
科研通智能强力驱动
Strongly Powered by AbleSci AI