EFFECT OF OXIDATIVE SULFITOLYSIS OF DISULFIDE BONDS OF GLYCININ ON SOLUBILITY, SURFACE HYDROPHOBICITY, AND INVITRO DIGESTIBILITY

被引:35
作者
KELLA, NKD [1 ]
BARBEAU, WE [1 ]
KINSELLA, JE [1 ]
机构
[1] CORNELL UNIV,INST FOOD SCI,ITHACA,NY 14853
关键词
D O I
10.1021/jf00068a024
中图分类号
S [农业科学];
学科分类号
09 ;
摘要
引用
收藏
页码:251 / 256
页数:6
相关论文
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