上海交大研究生院主页平台管理系统牛宇戈--中文主页-- Cross-linked and Octylated Caseinates Using a Biphasic Enzymatic Procedure and Their Functional Properties

牛宇戈

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所在单位：农业与生物学院

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Cross-linked and Octylated Caseinates Using a Biphasic Enzymatic Procedure and Their Functional Properties

发布时间：2020-06-12

发表刊物：248th National Fall Meeting of the American-Chemical-Society

ISSN号：0065-7727

是否译文：否

发表时间：2014-08-01

论文类型：会议论文

上一条：Genotype, environment, and their interactions on the phytochemical compositions and radical scavenging properties of soft winter wheat bran.

下一条：Preparation of Novel Cross-Linked and Octylated Caseinates Using a Biphasic Enzymatic Procedure and Their Functional Properties. Journal of Agricultural and Food Chemistry.

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