CHANGES IN THE EMULSIFYING AND FOAMING PROPERTIES OF PROTEINS DURING HEAT DENATURATION

被引：121

作者：

KATO, A

OSAKO, Y

MATSUDOMI, N

KOBAYASHI, K

机构：

来源：

AGRICULTURAL AND BIOLOGICAL CHEMISTRY | 1983年 / 47卷 / 01期

关键词：

D O I：

10.1080/00021369.1983.10865579

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

引用

收藏

页码：33 / 37

页数：5

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