CHANGES IN THE EMULSIFYING AND FOAMING PROPERTIES OF PROTEINS DURING HEAT DENATURATION

被引：123
作者：
KATO, A
OSAKO, Y
MATSUDOMI, N
KOBAYASHI, K
机构：
来源：
AGRICULTURAL AND BIOLOGICAL CHEMISTRY | 1983年 / 47卷 / 01期
关键词：
D O I：
10.1080/00021369.1983.10865579
中图分类号：
S3 [农学（农艺学）];
学科分类号：
0901 ;
摘要：
引用
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页码：33 / 37
页数：5
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