机译:菜籽油水酶提取过程中蛋白质的二级结构对油脂释放的影响
Jiangnan Univ, Sch Food Sci & Technol, Natl Engn Lab Cereal Fermentat Technol, Collaborat Innovat Ctr Food Safety & Qual Control, Wuxi, Peoples R China;
Jiangnan Univ, Sch Food Sci & Technol, Natl Engn Lab Cereal Fermentat Technol, Collaborat Innovat Ctr Food Safety & Qual Control, Wuxi, Peoples R China;
Jiangnan Univ, Sch Food Sci & Technol, Natl Engn Lab Cereal Fermentat Technol, Collaborat Innovat Ctr Food Safety & Qual Control, Wuxi, Peoples R China;
Jiangnan Univ, Sch Food Sci & Technol, Natl Engn Lab Cereal Fermentat Technol, Collaborat Innovat Ctr Food Safety & Qual Control, Wuxi, Peoples R China;
Jinan Univ, Guangdong Saskatchewan Oilseed Joint Lab, Dept Food Sci & Engn, Guangzhou, Guangdong, Peoples R China;
Jiangnan Univ, Sch Food Sci & Technol, Natl Engn Lab Cereal Fermentat Technol, Collaborat Innovat Ctr Food Safety & Qual Control, Wuxi, Peoples R China;
Near-infrared pretreatment; aqueous enzymatic extraction; rapeseed oil; oil release; protein hydrolysis;
机译:菜籽油水酶提取过程中蛋白质的二级结构对油脂释放的影响
机译:菜籽油和蛋白质水解物的水酶提取工艺优化
机译:菜籽油和蛋白水解物水酶提取的下游工艺
机译:来自微藻的油和蛋白质的水性酶促提取:酶筛选和测定优化
机译:水性酶法提取小麦胚芽油。
机译:水性酶法提取南瓜油的优化工艺及与冷榨油品质比较
机译:油菜籽水溶液中油释放蛋白质的二级结构,含水解水
机译:离子液体中纤维素的酶促水解。