Rapid quantitative analysis of soybean protein isolates secondary structure by two-dimensional correlation infrared spectroscopy through pH perturbation

已完结 10 由黄晓龙发布于 2024/4/2 16:33:11

DOI:10.1016/j.foodchem.2024.139074
作者：Chang Liu , Ning Wang , Dandan Wu , Liqi Wang , Na Zhang , Dianyu Yu
文献类型：期刊论文
补充材料：只需要正文

Elsevier

Abstract：The infrared spectroscopy (IR) signal of protein is prone to being covered by impurity signals, and the accuracy of the secondary structure content calculated using spectral data is poor. To

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