Effect of High-Temperature Heat Treatment on Digestibility of Soybean Protein

被引：0
|
作者：
Wang, Yahui [1 ]
Xing, Jiyun [1 ]
Xu, Jingting [1 ]
Guo, Shuntang [1 ]
机构：
[1] Beijing Key Laboratory of Plant Protein and Cereal Processing, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing,100083, China
来源：
Shipin Kexue/Food Science | 2019年 / 40卷 / 15期
关键词：
Compilation and indexing terms; Copyright 2024 Elsevier Inc;
D O I：
10.7506/spkx1002-6630-20180911-108
中图分类号：
学科分类号：
摘要：
Heat treatment - Proteins
引用
收藏
页码：92 / 99
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