The effect of oxidative hydroxyl radical on structural characteristics of soybean protein isolate

被引：0
|
作者：
Lu, Yan [1 ]
Liu, Qian [1 ]
Geng, Rui [1 ]
Kong, Baohua [1 ]
Han, Jianchun [1 ,2 ]
Lv, Hong [3 ]
机构：
[1] College of Food Science, Northeast Agricultural University, Harbin,150030, China
[2] National Soybean Engineering Technology Research Center, Harbin,150028, China
[3] Harbin Light Industry School, Harbin,150076, China
来源：
Journal of Chinese Institute of Food Science and Technology | 2015年 / 15卷 / 10期
关键词：
Compendex;
D O I：
10.16429/j.1009-7848.2015.10.010
中图分类号：
学科分类号：
摘要：
Oxidation
引用
收藏
页码：73 / 79
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