pH和NaCl浓度对花椒籽仁分离蛋白乳化性的影响
李超,蒲彪,罗松明,刘兴艳,徐丹萍,付本宁,潘姝璇,蒋培基,王春霞,李强
Emulsifing properties of Zanthoxylum bungeanum Maxim seed kernel protein isolate: effect of pH and NaCl concentration
LI Chao,PU Biao,LUO Song-ming,LIU Xing-yan,XU Dan-ping,FU Ben-ning,PAN Shu-xuan,JIANG Pei-ji,WANG Chun-xia,LI Qiang
食品与发酵工业
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2017, (6): 92
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