Recent progress in processing of dairy proteins:: A review

被引：19

作者：

Haertlé, T ^{[1
]}

Chobert, JM ^{[1
]}

机构：

[1] INRA, Lab Etud Interact Mol Alimentaires, F-44316 Nantes 3, France

来源：

JOURNAL OF FOOD BIOCHEMISTRY | 1999年 / 23卷 / 04期

关键词：

D O I：

10.1111/j.1745-4514.1999.tb00027.x

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 [生物化学与分子生物学]; 081704 [应用化学];

摘要：

[No abstract available]

引用

页码：367 / 407

页数：41

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