2018-test-Effect of Fermentation pH on Protein Bioaccessibility of Soymilk Curd with Added Tea Polyphenols As Assessed by&IT in Vitro&IT Gastrointestinal Digestion
Release time:2023-12-31Hits:
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Impact Factor:
3.911
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Affiliation of Author(s):
食品科技学院
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Journal:
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
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Co-author:
邢广良,芮昕,王丹,刘梅,陈晓红,董明盛
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Document Code:
eo8s08f9nay9bk84p048u5haoiyrbfkd
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Volume:
65
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Issue:
50
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Page Number:
11125-11132
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Translation or Not:
no
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Date of Publication:
2018-01-01
