Combined effects of pH and thermal treatments on...

Food Chemistry 2020 / 11 Vol. 329

Combined effects of pH and thermal treatments on IgE-binding capacity and conformational structures of lectin from black kidney bean (Phaseolus vulgaris L.)

Sun, Xianbao, He, Shudong, Ye, Yongkang, Cao, Xiaodong, Liu, Haiyan, Wu, Zeyu, Yue, Junyang, Jin, Risheng, Sun, Hanju
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Volume:
329
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2020.127183
Date:
November, 2020
File:
PDF, 1.91 MB
2020
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