SOLUBILITY AND EMULSIFYING PROPERTIES OF CASEINS AND WHEY PROTEINS MODIFIED ENZYMATICALLY BY TRYPSIN

被引：272
作者：
CHOBERT, JM
BERTRANDHARB, C
NICOLAS, MG
机构：
来源：
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1988年 / 36卷 / 05期
关键词：
D O I：
10.1021/jf00083a002
中图分类号：
S [农业科学];
学科分类号：
09 ;
摘要：
引用
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页码：883 / 892
页数：10
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