The comparative study of the extraction method, structure, and antioxidant activities of three Glycyrrhiza seed protein

ZELALAI Simayi; PARHAT Rozi; WUGULINISA Maimaitituoheti; GULIMIRE Ababaikeri; DENG Jie; YANG Xiaojun

doi:10.13995/j.cnki.11-1802/ts.029069

The comparative study of the extraction method, structure, and antioxidant activities of three Glycyrrhiza seed protein

ZELALAI Simayi, PARHAT Rozi, WUGULINISA Maimaitituoheti, GULIMIRE Ababaikeri, DENG Jie, YANG Xiaojun

Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (18) : 227-234.

PDF(7400 KB)

Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (18) : 227-234. DOI: 10.13995/j.cnki.11-1802/ts.029069

The comparative study of the extraction method, structure, and antioxidant activities of three Glycyrrhiza seed protein

{{article.zuoZhe_EN}}

Author information +

History +

HeighLight

Abstract

Key words

QR code of this article

Cite this article

EndNote

Ris (Procite)

Bibtex

Download Citations

{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2022, 48(18): 227-234 https://doi.org/10.13995/j.cnki.11-1802/ts.029069

References

List( Publishing order | Descend order by publishing year | Descend order by cited within ) Chart analysis

References

Funding

RIGHTS & PERMISSIONS

PDF(7400 KB)

Accesses

Citation

Detail

Sections

Recommended

Received	Revised	Published
2021-08-24	2021-10-04	2022-09-25
Issue Date
2022-10-17

Please choose a citation manager

Content to export