Effect of Glutamine Transaminase Cross-Linking on Physicochemical and Processing Properties of Lentinus edodes Protein

被引：0
|
作者：
Ai, Honghu [1 ]
Wu, Shanshan [1 ]
Zhang, Linting [1 ]
Lu, Xingru [1 ]
Wu, Rui [1 ]
Yun, Shaojun [1 ,2 ]
Cheng, Yanfen [1 ]
Cheng, Fei'er [1 ]
Feng, Cuiping [1 ]
Cao, Jinling [1 ,2 ]
机构：
[1] College of Food Science and Engineering, Shanxi Agricultural University, Jinzhong,030801, China
[2] Shanxi Key Laboratory of Edible Fungi for Loess Plateau, Jinzhong,030801, China
来源：
Shipin Kexue/Food Science | 2024年 / 45卷 / 14期
关键词：
D O I：
10.7506/spkx1002-6630-20230818-128
中图分类号：
学科分类号：
摘要：
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页码：67 / 74
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