EFFECT OF DISULFIDE BOND-CLEAVAGE ON STRUCTURAL AND INTERFACIAL PROPERTIES OF WHEY PROTEINS

被引：45

作者：

KELLA, NKD ^{[1
]}

YANG, ST ^{[1
]}

KINSELLA, JE ^{[1
]}

机构：

[1] CORNELL UNIV,INST FOOD SCI,STOCKING HALL,ITHACA,NY 14853

来源：

关键词：

D O I：

10.1021/jf00089a001

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：1203 / 1210

页数：8

共 48 条

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