Enzymatic Hydrolysis Conditions for Egg White Proteins
スポンサーリンク
概要
著者
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Tian Bo
Faculty Of Food Science Northeast Agricultural University Harbin 150030 China
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Sun Bo
Faculty Of Food Science Northeast Agricultural University Harbin 150030 China
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Chi Yujie
Faculty of Food Science, Northeast Agricultural University, Harbin, 150030, China
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Guo Mingruo
Department of Nutrition and Sciences, The University of Vermont, Burlington 05405, USA
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Guo Mingruo
Department Of Nutrition And Sciences The University Of Vermont Burlington 05405 Usa
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Chi Yujie
Faculty Of Food Science Northeast Agricultural University Harbin 150030 China
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Bo Sun
Faculty of Food Science, Northeast Agricultural University, Harbin, 150030, China
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Bo Tian
Faculty of Food Science, Northeast Agricultural University, Harbin, 150030, China
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Yujie Chi
Faculty of Food Science, Northeast Agricultural University, Harbin, 150030, China