Proteins In Action: Emulsifying Properties of Various Protein Fractions Extracted From Canola Meal

被引：0
|
作者：
Tan, Siong [1 ,2 ]
Blanchard, Chris [1 ,3 ]
Mailer, Rod [1 ,4 ]
Agboola, Samson [1 ,2 ]
机构：
[1] EH Graham Ctr Agr Innovat, Wagga Wagga, NSW, Australia
[2] Charles Sturt Univ, Sch Agr & Wine Sci, Wagga Wagga, NSW, Australia
[3] Charles Sturt Univ, Sch Biomed Sci, Wagga Wagga, NSW, Australia
[4] NSW Govt, Dept Primary Ind, Wagga Wagga, NSW, Australia
来源：
PROTEIN SCIENCE | 2012年 / 21卷
关键词：
D O I：
暂无
中图分类号：
Q5 [生物化学]; Q7 [分子生物学];
学科分类号：
071010 ; 081704 ;
摘要：
引用
收藏
页码：146 / 146
页数：1
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