The effect on secondary structure and emulsibility of peanut protein under different dry heat treatment

Food and Fermentation Industries ›› 2016, Vol. 42 ›› Issue (5) : 86.

PDF(351 KB)
PDF(351 KB)
Food and Fermentation Industries ›› 2016, Vol. 42 ›› Issue (5) : 86.

The effect on secondary structure and emulsibility of peanut protein under different dry heat treatment

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2016, 42(5): 86

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