Heat-induced aggregation and sulphydryl/disulphide reaction...

Food Chemistry 2014 / 08 Vol. 156

Heat-induced aggregation and sulphydryl/disulphide reaction products of soy protein with different sulphydryl contents

Ruan, Qijun, Chen, Yeming, Kong, Xiangzhen, Hua, Yufei
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Volume:
156
Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2014.01.083
Date:
August, 2014
File:
PDF, 2.17 MB
english, 2014
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