COMPOSITIONAL AND SOLUBILITY CHARACTERISTICS OF ALFALFA PROTEIN-FRACTIONS

被引：10

作者：

HOOD, LL ^{[1
]}

BRUNNER, JR ^{[1
]}

机构：

[1] MICHIGAN STATE UNIV,DEPT FOOD SCI & HUMAN NUTR,E LANSING,MI 48823

来源：

JOURNAL OF FOOD SCIENCE | 1975年 / 40卷 / 06期

关键词：

D O I：

10.1111/j.1365-2621.1975.tb01040.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1152 / 1155

页数：4

共 32 条

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[4]

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[5]

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[7]

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[8] COMPLEX FORMATION BETWEEN METALLIC CATIONS AND PROTEINS, PEPTIDES, AND AMINO ACIDS [J].

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WILCOX, PE .

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[9]

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[10] LEAF PROTEIN CONCENTRATE PREPARED BY SPRAY-DRYING [J].

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