ULTRAVIOLET-ABSORPTION AND FLUORESCENCE PROPERTIES OF WHEY-POTATO AND WHEY-PEA PROTEIN COMPOSITES

被引：28

作者：

JACKMAN, RL

YADA, RY

机构：

来源：

CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES | 1989年 / 22卷 / 03期

关键词：

D O I：

10.1016/S0315-5463(89)70392-8

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：252 / 259

页数：8

共 34 条

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