Effect of hydroxyl radical oxidation on properties and structure of walnut protein

ZHANG Xuechun; LI Rurui; CHENG Qun; YANG Xi; WANG Jiaofang; LIU Jiang; SUN Jian

doi:10.13995/j.cnki.11-1802/ts.026794

ZHANG Xuechun, LI Rurui, CHENG Qun, YANG Xi, WANG Jiaofang, LIU Jiang, SUN Jian

Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (18) : 107-112.

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Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (18) : 107-112. DOI: 10.13995/j.cnki.11-1802/ts.026794

Effect of hydroxyl radical oxidation on properties and structure of walnut protein

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2021, 47(18): 107-112 https://doi.org/10.13995/j.cnki.11-1802/ts.026794

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Received	Revised	Published
2021-01-18	2021-02-20	2021-09-25
Issue Date
2021-10-18

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