Influences of konjac glucomannan on the stability of emzyme hydrolyzed <i>Zanthoxylum armatum</i> DC. seed kernel glutelin emulslon

doi:10.13995/j.cnki.11-1802/ts.018061

Influences of konjac glucomannan on the stability of emzyme hydrolyzed Zanthoxylum armatum DC. seed kernel glutelin emulslon

QU Yuan, HOU Xiaoyan, LI Shanshan, SHEN Guanghui,LUO Qingying, WU Hejun, PU Biao,YE Meng, ZHANG Zhiqing

Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (1) : 109-114.

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Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (1) : 109-114. DOI: 10.13995/j.cnki.11-1802/ts.018061

Influences of konjac glucomannan on the stability of emzyme hydrolyzed Zanthoxylum armatum DC. seed kernel glutelin emulslon

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2019, 45(1): 109-114 https://doi.org/10.13995/j.cnki.11-1802/ts.018061

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Received	Published
2018-06-19	2019-01-15
Issue Date
2019-02-01

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