采用随机质心优化和麦芽糖偶联方法制备清除超氧阴离子自由基活性最强的葡萄糖偶联鸡肌原纤维蛋白

IF 0.7 4区 农林科学 Q4 FOOD SCIENCE & TECHNOLOGY
Momoka Suzuki, Kentaro Matsumiya, H. Saeki, Y. Matsumura, Kimio Nishimura
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引用次数: 0

摘要

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Development of glucose-conjugated chicken myofibrillar protein with the strongest superoxide anion radical scavenging activity using random-centroid optimization and maltotriose-conjugated ones
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来源期刊
Food Science and Technology Research
Food Science and Technology Research 工程技术-食品科技
CiteScore
1.40
自引率
0.00%
发文量
53
审稿时长
1.9 months
期刊介绍: ''Food Science and Technology Research'', published by the Japanese Society for Food Science and Technology, features reviews as well as original and technical articles on basic and applied food research.
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