Effect of lipid free radical-mediated oxidation on the functional properties of peanut proteins

doi:10.13995/j.cnki.11-1802/ts.023609

YANG Xi, CHENG Qun, LIU Jiang, CHEN Qiong, WANG Zhenxing, ZHANG Xuechun, SUN Jian

Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (10) : 87-91.

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Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (10) : 87-91. DOI: 10.13995/j.cnki.11-1802/ts.023609

Effect of lipid free radical-mediated oxidation on the functional properties of peanut proteins

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 46(10): 87-91 https://doi.org/10.13995/j.cnki.11-1802/ts.023609

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Received	Published
2020-02-12	2020-05-25
Issue Date
2020-06-17

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