EFFECT OF PARTIAL PROTEOLYSIS AND SUCCINYLATION ON FUNCTIONALITY OF CORN GERM PROTEIN ISOLATE

被引：18
作者：
MESSINGER, JK
RUPNOW, JH
ZEECE, MG
ANDERSON, RL
机构：
[1] UNIV NEBRASKA,DEPT FOOD SCI & TECHNOL,LINCOLN,NE 68583
[2] USDA ARS,NO REG RES LAB,PEORIA,IL 61604
来源：
JOURNAL OF FOOD SCIENCE | 1987年 / 52卷 / 06期
关键词：
D O I：
10.1111/j.1365-2621.1987.tb05891.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：1620 / 1624
页数：5
相关论文
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