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机译:超声波预处理对冷压芝麻蛋白蛋白质物理化学性质的影响
Zhejiang Univ Technol Coll Food Sci & Technol Hangzhou 310014 Peoples R China|Zhejiang Univ Technol Key Lab Food Macromol Resources Proc Technol Res China Natl Light Ind Hangzhou Zhejiang Peoples R China;
Zhejiang Univ Technol Coll Food Sci & Technol Hangzhou 310014 Peoples R China|Zhejiang Univ Technol Key Lab Food Macromol Resources Proc Technol Res China Natl Light Ind Hangzhou Zhejiang Peoples R China;
Hangzhou Hengmei Food Technol Co Ltd Hangzhou 311113 Peoples R China;
Zhejiang Univ Technol Coll Food Sci & Technol Hangzhou 310014 Peoples R China|Zhejiang Univ Technol Key Lab Food Macromol Resources Proc Technol Res China Natl Light Ind Hangzhou Zhejiang Peoples R China;
Zhejiang Acad Agr Sci Inst Food Sci Hangzhou 310021 Peoples R China;
Zhejiang Univ Technol Coll Food Sci & Technol Hangzhou 310014 Peoples R China|Zhejiang Univ Technol Key Lab Food Macromol Resources Proc Technol Res China Natl Light Ind Hangzhou Zhejiang Peoples R China;
Zhejiang Univ Technol Coll Food Sci & Technol Hangzhou 310014 Peoples R China|Zhejiang Univ Technol Key Lab Food Macromol Resources Proc Technol Res China Natl Light Ind Hangzhou Zhejiang Peoples R China;
Zhejiang Univ Technol Coll Food Sci & Technol Hangzhou 310014 Peoples R China|Zhejiang Univ Technol Key Lab Food Macromol Resources Proc Technol Res China Natl Light Ind Hangzhou Zhejiang Peoples R China;
Cold-pressed sesame cake; Ultrasonic pre-treatment; Protein; Lignans; Amino acids; Physicochemical properties;