DEAMIDATION AND FUNCTIONAL-PROPERTIES OF FOOD PROTEINS BY THE TREATMENT WITH IMMOBILIZED CHYMOTRYPSIN AT ALKALINE PH

被引：19

作者：

KATO, A

LEE, Y

KOBAYASHI, K

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1989年 / 54卷 / 05期

关键词：

D O I：

10.1111/j.1365-2621.1989.tb05988.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1345 / &

共 12 条

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