Effect of Glutamine Transaminase Cross-Linking on Physicochemical and Processing Properties of Lentinus edodes Protein

被引：0

作者：

Ai, Honghu ^{[1
]}

Wu, Shanshan ^{[1
]}

Zhang, Linting ^{[1
]}

Lu, Xingru ^{[1
]}

Wu, Rui ^{[1
]}

Yun, Shaojun ^{[1
,2
]}

Cheng, Yanfen ^{[1
]}

Cheng, Fei'er ^{[1
]}

Feng, Cuiping ^{[1
]}

Cao, Jinling ^{[1
,2
]}

机构：

[1] College of Food Science and Engineering, Shanxi Agricultural University, Jinzhong,030801, China

[2] Shanxi Key Laboratory of Edible Fungi for Loess Plateau, Jinzhong,030801, China

来源：

Shipin Kexue/Food Science | 2024年 / 45卷 / 14期

关键词：

D O I：

10.7506/spkx1002-6630-20230818-128

中图分类号：

学科分类号：

摘要：

引用

页码：67 / 74

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