Structure, trypsin inhibitor activity and functional properties of germinated soybean protein isolate

被引：16
|
作者：
Liu Aijie [1 ]
Yin Shouwei [1 ]
Li Li [1 ]
机构：
[1] S China Univ Technol, Coll Light Ind & Food Sci, Res & Dev Ctr Food Prot, Guangzhou 510640, Guangdong, Peoples R China
来源：
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 2014年 / 49卷 / 03期
关键词：
MAX L. MERRILL; GLYCINE-MAX; HYDROPHOBICITY; YOGURT; PURIFICATION; DEGRADATION; HYDROLYSIS; COTYLEDONS; PRESSURE; PRODUCTS;
D O I：
10.1111/ijfs.12386
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：911 / 919
页数：9
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