Unravelling the Digestibility and Structure-Function Relationship of Lentil Protein Through Germination and Molecular Weight Fractionation.
通过发芽和分子量分级揭示扁豆蛋白的消化率和结构-功能关系
期刊:Foods
影响因子:5.1
doi:10.3390/foods14020272
Mirzapour-Kouhdasht Armin, Shaghaghian Samaneh, Majdinasab Marjan, Huang Jen-Yi, Garcia-Vaquero Marco
