Effect of Enzymatic Treatment Under High Hydrostatic Pressure on the Emulsifying Properties of Sweet Potato Protein

CUI Shanshan, MU Taihua, SUN Hongnan, YANG Haiyan

Journal of Nuclear Agricultural Sciences ›› 2016, Vol. 30 ›› Issue (6) : 1117-1125.

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Journal of Nuclear Agricultural Sciences ›› 2016, Vol. 30 ›› Issue (6) : 1117-1125. DOI: 10.11869/j.issn.100-8551.2016.06.1117
Food Irradiation·Food Science

Effect of Enzymatic Treatment Under High Hydrostatic Pressure on the Emulsifying Properties of Sweet Potato Protein

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2016, 30(6): 1117-1125 https://doi.org/10.11869/j.issn.100-8551.2016.06.1117

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