Steam cooking drives alterations of proteomics, protein structural and functional properties in rice (Oryza sativa l.)

Autor:	Zhang, Donghao, Cai, Yanpei, Lao, Fei, Wu, Jihong
Zdroj:	In Food Bioscience June 2024 59
Databáze:	ScienceDirect
Externí odkaz:	Zobrazit plný text záznamu Full Text from ScienceDirect