【序号】:1
【作者】: AnkanKheto
【题名】:Effect ofextraction pH on amino acids, nutritional, in-vitro protein digestibility,intermolecular interactions, and functional properties of guar germ proteins
【期刊】:Food Chemistry
【年、卷、期、起止页码】:Volume 444, 30June 2024, 138628
【全文链接】:https://doi.org/10.1016/j.foodchem.2024.138628