Effects of Recombinated Anabaena sp. Lipoxygenase on the Protein Component and Dough Property of Wheat Flour
Release time:2024-01-01Hits:
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Impact Factor:
3.269
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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:
汪晓鸣,吕凤霞,张充,陆兆新
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Document Code:
luxa3yatcrokynyuo07o7frebgfcdk9t
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Volume:
62
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Issue:
40
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Page Number:
9885-9892
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Translation or Not:
no
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Date of Publication:
2014-01-01
