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Effects of ultrasonic treatment on the structure, functional properties of chickpea protein isolate and its digestibility in vitro
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[HTML] Effects of ultrasonic treatment on the structure, functional properties of chickpea protein isolate and its digestibility in vitro JCR:Q1IF:5.561 Citations:20947 中科院:农林科学2区Open access FOOD SCIENCE & TECHNOLOGY 食品科技 - 2区 SCI升级版 农林科学2区SCI基础版 农林科学2区IF 5.1 中文 翻译 S Kang, J Zhang, X Guo, Y Lei, M Yang - Foods, 2022 - mdpi.com S Kang, J Zhang, X Guo, Y Lei, M Yang Foods, 2022•mdpi.com |
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