通过美拉德反应修正阿拉伯胶介导的糖豌豆蛋白水解物合成可提高植物蛋白的溶解性、风味特征和功能特性。 - Suppr | 超能文献

Correction to Gum Arabic-Mediated Synthesis of Glyco-pea Protein Hydrolysate via Maillard Reaction Improves Solubility, Flavor Profile, and Functionality of Plant Protein.

作者信息

Zha Fengchao, Yang Zhongyu, Rao Jiajia, Chen Bingcan

出版信息

J Agric Food Chem. 2021 Dec 1;69(47):14340. doi: 10.1021/acs.jafc.1c07181. Epub 2021 Nov 18.

DOI:10.1021/acs.jafc.1c07181

Abstract

摘要

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