Comparison of protein structure, physicochemical properties, and functional properties of four components in Schisandra chinensis

WANG Haidong, ZHANG Hongyin, CAO Jun, LI Guangzhe, YAN Mingming, ZHAO Daqing

Food and Fermentation Industries ›› 2024, Vol. 50 ›› Issue (2) : 67-77.

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Food and Fermentation Industries ›› 2024, Vol. 50 ›› Issue (2) : 67-77. DOI: 10.13995/j.cnki.11-1802/ts.033949

Comparison of protein structure, physicochemical properties, and functional properties of four components in Schisandra chinensis

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2024, 50(2): 67-77 https://doi.org/10.13995/j.cnki.11-1802/ts.033949

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