Effects of small laccase from Streptomyces coelicolor on the solution and gel properties of whey protein isolate
Release time:2024-01-01Hits:
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Impact Factor:
4.385
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Affiliation of Author(s):
食品科技学院
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Journal:
LWT-FOOD SCIENCE AND TECHNOLOGY
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Co-author:
权威,张充,郑美霞,陆兆新,赵海珍,吕凤霞
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Document Code:
7zfu0x0x2v0eshzovfo1nftjng91prvf
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Volume:
101
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Page Number:
17-24
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Translation or Not:
no
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Date of Publication:
2019-01-01
