大豆科学2014，Vol.33Issue(1)：114-118,5.
低限度酶解制备低粘度弱苦味的大豆分离蛋白
Limited Enzymatic Hydrolysis of Soybean Protein Isolates to Obtain Hydrolysate with Lower Viscosity and Weaker Bitterness
摘要
关键词
大豆分离蛋白/酶改性/功能性质/苦味肽Key words
Soybean protein isolates / Enzyme hydrolysis/ Functional properties/ Bitter peptides分类
轻工纺织引用本文复制引用
葛文静,华欲飞..低限度酶解制备低粘度弱苦味的大豆分离蛋白[J].大豆科学,2014,33(1):114-118,5.
