Physicochemical and emulsifying properties of protein isolated from Phlebopus portentosus

LWT - Food Science and Technology - Tập 142 - Trang 111042 - 2021
Yuan Zou1,2, Qianwang Zheng1,2, Xi Chen1,2, Zhiwei Ye1,2, Tao Wei1,2, Liqiong Guo1,2, Junfang Lin1,2
1Department of Bioengineering, College of Food Science, South China Agricultural University, Guangzhou, 510642, China
2Guangdong Microecological Engineering Research Center, Guangzhou, 510642, China

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