pH值对乳清蛋白糖基化产物体外抗氧化特性的影响
包怡红,王文琼,陈颖
Characteristics and Antioxidant Activity of Products from Glycosylation of Whey Protein Under Various Conditions of pH
Bao Yi-hong, Wang Wen-qiong, Chen Ying
食品与发酵工业
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2011, (11): 134
-140
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DOI: 10.13995/j.cnki.11-1802/ts.2011.11.039
