Study for the Effect on Structure and Properties of Highland Barley Proteins During Stir-frying
To investigate the effect of frying on the protein structure and properties of highland barley, the proteins extracted from highland barley before and after frying were analyzed using SDS-PAGE electrophoresis, Fourier transform infrared spectroscopy, ultraviolet spectroscopy, endogenous fluorescence...
I tiakina i:
| Ngā kaituhi matua: | , , , , , |
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| Hōputu: | Artigo |
| Reo: | Inglês |
| I whakaputaina: |
Academy of National Food and Strategic Reserves Administration
2025-01-01
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| Rangatū: | Liang you shipin ke-ji |
| Ngā marau: | |
| Urunga tuihono: | http://lyspkj.ijournal.cn/lyspkj/article/abstract/20250111 |
| Ngā Tūtohu: |
Kāore He Tūtohu, Me noho koe te mea tuatahi ki te tūtohu i tēnei pūkete!
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