Effects of different drying methods on amino acid content and protein structure of Phyllostachys pubescens shoot powder

LI Yanyan, YANG Jinlai, WU Yan, LI Bin, ZHANG Fusheng, WU Liangru, ZHENG Jiong

Food and Fermentation Industries ›› 2024, Vol. 50 ›› Issue (15) : 241-247.

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Food and Fermentation Industries ›› 2024, Vol. 50 ›› Issue (15) : 241-247. DOI: 10.13995/j.cnki.11-1802/ts.036959

Effects of different drying methods on amino acid content and protein structure of Phyllostachys pubescens shoot powder

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2024, 50(15): 241-247 https://doi.org/10.13995/j.cnki.11-1802/ts.036959

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