Foaming and Emulsifying Properties of Antimicrobial Peptides From Prickly Ash (Zanthoxylum bungeanum Maxim) Seed Protein

JIANG Tailing, WU Hongyang, DONG Xiaohua, ZHANG Mengmei, SHEN Guanghui, ZHANG Zhiqing

Journal of Nuclear Agricultural Sciences ›› 2015, Vol. 29 ›› Issue (12) : 2320-2326.

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Journal of Nuclear Agricultural Sciences ›› 2015, Vol. 29 ›› Issue (12) : 2320-2326. DOI: 10.11869/j.issn.100-8551.2015.12.2320
Food Irradiation·Food Science

Foaming and Emulsifying Properties of Antimicrobial Peptides From Prickly Ash (Zanthoxylum bungeanum Maxim) Seed Protein

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2015, 29(12): 2320-2326 https://doi.org/10.11869/j.issn.100-8551.2015.12.2320

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