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机译:干燥方法对Fenugreek(Trigonella Foenum Graecumtrigonella Foenum Graecum)蛋白质分离物的结构,热和功能性质的影响
Department of Food Science and TechnologyFerdowsi University of MashhadMashhad Iran;
Department of Food Science and TechnologyFerdowsi University of MashhadMashhad Iran;
Bioresource Engineering DepartmentMcGill University (Macdonald Campus)Ste. Anne de Bellevue QC Canada;
Department of Food Science and TechnologyFerdowsi University of MashhadMashhad Iran;
amino acid content; differential scanning calorimetry; drying method; fenugreek protein isolate; FTIR analysis; functional and surface properties;
机译:干燥方法对Fenugreek(Trigonella Foenum Graecumtrigonella Foenum Graecum)蛋白质分离物的结构,热和功能性质的影响
机译:胡芦巴(Trigonella foenum graecum)蛋白质浓缩物的功能特性
机译:干燥方法对胡芦巴果绿品质特性的影响
机译:胡芦巴提取物对链脲佐菌素致糖尿病大鼠血糖,血脂和血液流变学特性的影响
机译:X基因型环境对胡芦巴(Trigonella foenum-graecum L.)所选生物活性化合物含量的影响。
机译:改良了胡芦巴种子中添加纯淀粉酶的蛋糕的物理感官和质地特性的变化
机译:从葫芦巴(Trigonella foenum-Graecum)蛋白质水解产物获得的超滤膜级分的抗氧化性能