γ-Aminobutyric acid and L-citrulline enhancing the gelation performance of Ginkgo biloba seed protein isolate

被引：0
|
作者：
Zhang, Luyan [1 ]
Guo, Fengxian [2 ]
You, Jieyu [1 ]
Zhang, Wei [1 ]
Wang, Yaosong [1 ]
机构：
[1] College of Light Industry and Food Engineering, Nanjing Forestry University, Jiangsu, Nanjing,210037, China
[2] School of Oceanology and Food Science, Quanzhou Normal University, Fujian, Quanzhou,362000, China
来源：
Jingxi Huagong/Fine Chemicals | 2023年 / 40卷 / 12期
关键词：
D O I：
10.13550/j.jxhg.20230059
中图分类号：
学科分类号：
摘要：
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页码：2731 / 2738
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