Whey protein isolate with improved film properties through cross-linking catalyzed by small laccase from Streptomyces coelicolor
Release time:2024-01-01Hits:
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Impact Factor:
2.733
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Affiliation of Author(s):
食品科技学院
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Journal:
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
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Co-author:
权威,张充,郑美霞,陆兆新,吕凤霞
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Correspondence Author:
ZC
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Document Code:
l6b49tcedu7mrpxiw5sqkgrb9kakkqng
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Volume:
98
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Issue:
10
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Page Number:
3843-3850
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Translation or Not:
no
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Date of Publication:
2018-01-01
