上海交大研究生院主页平台管理系统 niuyuge--Home-- Preparation of Novel Cross-Linked and Octylated Caseinates Using a Biphasic Enzymatic Procedure and Their Functional Properties. Journal of Agricultural and Food Chemistry.

Preparation of Novel Cross-Linked and Octylated Caseinates Using a Biphasic Enzymatic Procedure and Their Functional Properties. Journal of Agricultural and Food Chemistry.

Date of Publication:2014-08-01 Hits:

Journal:Journal of Agricultural and Food Chemistry.
ISSN No.:0021-8561
Translation or Not:no
Date of Publication:2014-08-01
Indexed by:期刊论文