Preparation and processing characteristics of pecan protein by pH-shifting method

CHEN Ziwei, PAN Lihua, CHEN Yindi, SUN Mei, LUO Shuizhong, ZHENG Zhi

Food and Fermentation Industries ›› 2024, Vol. 50 ›› Issue (23) : 242-247.

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Food and Fermentation Industries ›› 2024, Vol. 50 ›› Issue (23) : 242-247. DOI: 10.13995/j.cnki.11-1802/ts.038130

Preparation and processing characteristics of pecan protein by pH-shifting method

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2024, 50(23): 242-247 https://doi.org/10.13995/j.cnki.11-1802/ts.038130

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