ENHANCEMENT OF EMULSIFYING PROPERTIES OF PROTEIN BY SONICATING WITH EGG-YOLK LECITHIN

被引：39

作者：

NAKAMURA, R ^{[1
]}

MIZUTANI, R ^{[1
]}

YANO, M ^{[1
]}

HAYAKAWA, S ^{[1
]}

机构：

[1] AICHI UNIV,JR COLL,TOYOHASHI 440,JAPAN

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1988年 / 36卷 / 04期

关键词：

D O I：

10.1021/jf00082a013

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：729 / 732

页数：4

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