|
Inhibition Effect of Ultrasound on the Formation of Lysinoalanine in Rapeseed Protein Isolates during pH Shift Treatment
点击次数：
所属单位：食品物理加工研究院
ISSN号：0021-8561
是否译文：否
上一条：Ultrasonic-assisted protein extraction from sunflower meal: Kinetic modeling, functional, and structural traits
下一条：Fermentation of Saccharomyces cerevisiae in a 7.5 L ultrasound-enhanced fermenter: Effect of sonication conditions on ethanol production, intracellular Ca2+ concentration and key regulating enzyme activity in glycolysis