Effect of roasting duration on the solubility, structure, and IgE-binding capacity of cashew nut proteins.
作者：Xiaoli Yan, Yangling Wang, Yi Chen*, Jianhua Xie, Qiang Yu
關鍵字：Roasting treatment,Cashew nut protein,Solubility,Structure,IgE-binding
論文來源：期刊
具體來源：Innovative Food Science and Emerging Technologies
發(fā)表時間：2021年
Effect of roasting duration on the solubility, structure, and IgE-binding capacity of cashew nut proteins.