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:2024-01-02Hits:
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Impact Factor:
3.791
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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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First Author:
RX
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Document Code:
ehxucd9t6yty8r4x3bmqhqkmjajmx186
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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:
2017-01-01
