研究论文 |
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紫苏籽粕蛋白糖基化产物结构及功能特性 |
王丹1,2(),李河1,2,张志军1,2,李会珍1,2() |
1.中北大学化学与化工学院,山西 太原 030051 2.中北大学晋中产业技术创新研究院,山西 晋中 030600 |
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Structural and functional properties of the glycosylated products of perilla seed meal proteins |
Dan WANG1,2(),He LI1,2,Zhijun ZHANG1,2,Huizhen LI1,2() |
1.School of Chemistry and Chemical Engineering, North University of China, Taiyuan 030051, Shanxi, China 2.Jinzhong Institute of Industrial Technology and Innovation, North University of China, Jinzhong 030600, Shanxi, China |
引用本文:
王丹,李河,张志军,李会珍. 紫苏籽粕蛋白糖基化产物结构及功能特性[J]. 浙江大学学报(农业与生命科学版), 2023, 49(4): 557-565.
Dan WANG,He LI,Zhijun ZHANG,Huizhen LI. Structural and functional properties of the glycosylated products of perilla seed meal proteins. Journal of Zhejiang University (Agriculture and Life Sciences), 2023, 49(4): 557-565.
链接本文:
https://www.zjujournals.com/agr/CN/10.3785/j.issn.1008-9209.2023.03.101
或
https://www.zjujournals.com/agr/CN/Y2023/V49/I4/557
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