EFFECT OF PROTEIN DISRUPTION BY DENATURATION AND HYDROLYSIS ON EGG-YOLK LIPID OXIDATION

被引：20

作者：

PIKE, OA ^{[1
]}

PENG, IC ^{[1
]}

机构：

[1] PURDUE UNIV,DEPT FOOD SCI,W LAFAYETTE,IN 47907

来源：

JOURNAL OF FOOD SCIENCE | 1988年 / 53卷 / 02期

关键词：

D O I：

10.1111/j.1365-2621.1988.tb07722.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

收藏

页码：428 / 431

页数：4

相关论文

共 44 条

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