|
Edible insect protein for food applications: Extraction, composition, and functional properties
点击次数：
所属单位：40700-02
发表刊物：JOURNAL OF FOOD PROCESS ENGINEERING
ISSN号：0145-8876
是否译文：否
上一条：Purification and a molecular docking study of ?-glucosidase-inhibitory peptides from a soybean protein hydrolysate with ultrasonic pretreatment
下一条：Characterization of edible soldier fly protein and hydrolysate altered by multiple-frequency ultrasound: Structural, physical, and functional attributes