Physicochemical properties and structural characteristics of basil seed gum extracted by different methods

被引：0
|
作者：
Liu, Shuping [1 ]
Zhang, Jiamei [1 ]
Peng, Xiuwen [1 ]
Li, Peizhao [1 ]
Xing, Ke [2 ]
机构：
[1] College of Tourism and Cuisine, Harbin University of Commerce, Heilongjiang, Harbin,150028, China
[2] College of Food Engineering, Harbin University of Commerce, Heilongjiang, Harbin,150028, China
来源：
Jingxi Huagong/Fine Chemicals | 2024年 / 41卷 / 08期
关键词：
Free radicals;
D O I：
10.13550/j.jxhg.20230592
中图分类号：
学科分类号：
摘要：
引用
收藏
页码：1765 / 1773
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