Some functional properties of oat bran protein concentrate modified by trypsin
作者： Xiao Guan , Huiyuan Yao , Zhengxing Chen , Liang Shan , Mingdi Zhang
DOI: 10.1016/J.FOODCHEM.2006.01.011
关键词:
摘要: … Foam stability (FS) was estimated as the percentage of foam … that the peptides formed during the initial stages of hydrolysis served as the substrate for the formation of smaller peptides …
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