Effects of emerging food pretreatment and drying techniques on protein structures, functional and nutritional properties: An updated review.

已完结 10 由乖乖- 发布于 2024/9/9 13:30:29

DOI:10.1080/10408398.2023.2212302
作者：Naveed Mahmood, Bertrand Muhoza, Yuyang Huang, Zeeshan Munir, Yue Zhang, Shuang Zhang, Yang Li
文献类型：期刊论文
补充材料：只需要正文
文献链接：https://doi.org/10.1080/10408398.2023.2212302

Taylor & Francis

Abstract：Protein is one of the most important components of food which significantly contributes to the structure, functionality, and sensory properties which may affect consumer acceptability of pro

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