[1]葛文静,华欲飞.低限度酶解制备低粘度弱苦味的大豆分离蛋白[J].大豆科学,2014,33(01):114-118.[doi:10.11861/j.issn.1000-9841.2014.01.0114]
 GE Wenjing,HUA Yufei.Limited Enzymatic Hydrolysis of Soybean Protein Isolates to Obtain Hydrolysate with Lower Viscosity and Weaker Bitterness[J].Soybean Science,2014,33(01):114-118.[doi:10.11861/j.issn.1000-9841.2014.01.0114]
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低限度酶解制备低粘度弱苦味的大豆分离蛋白

参考文献/References:

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备注/Memo

第一作者简介: 葛文静(1988),女,在读硕士,主要从事大豆蛋白研究。Email:gwjghj@163.com。?

通讯作者: 华欲飞(1962),男,博士,教授,主要从事植物蛋白相关研究。Email:yfhua@jiangnan.edu.cn。

更新日期/Last Update: 2014-08-04