Zobrazeno 1 - 1
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pro vyhledávání: '"SU Lirui"'
Publikováno v:
Shipin yu jixie, Vol 39, Iss 10, Pp 228-232,240 (2023)
Egg white protein is a high-quality protein with high nutritional value and a variety of functional properties. The oligosaccharides can be covalently bound to the egg white protein through the glycosylation reaction, and the functional properties of
Externí odkaz:
https://doaj.org/article/cb5146adf49b470981b662f08f94565f
