Influences of ultrasonic treatment on structure and functional properties of salt‐soluble protein from Moringa oleifera seeds

Autor:	Yan-Hui Wu, Qiu-Han Du, Min-Hong Ren, Shi-Qi Tang, Zhen Fu
Rok vydání:	2021
Předmět:	Moringa chemistry.chemical_classification Chemistry Salt (chemistry) Ultrasonic sensor Food science Industrial and Manufacturing Engineering Food Science
Zdroj:	International Journal of Food Science & Technology. 56:5871-5880
ISSN:	1365-2621 0950-5423
DOI:	10.1111/ijfs.15254
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::db72aba1a1eec331ec1e8c6195070e1e https://doi.org/10.1111/ijfs.15254 Zobrazit plný text záznamu Plný text