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:2024-01-02Hits:
-
Impact Factor:
3.911
-
Affiliation of Author(s):
食品科技学院
-
Journal:
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
-
Co-author:
邢广良,芮昕,王丹,刘梅,陈晓红,董明盛
-
First Author:
RX
-
Document Code:
eo8s08f9nay9bk84p048u5haoiyrbfkd
-
Volume:
65
-
Issue:
50
-
Page Number:
11125-11132
-
Translation or Not:
no
-
Date of Publication:
2018-01-01
