Effects of Different Amounts of Corn Silk Polysaccharide on the Structure and Function of Peanut Protein Isolate Glycosylation Products.
- Resource Type
- Article
- Source
- Foods; Aug2022, Vol. 11 Issue 15, p2214-2214, 14p
- Subject
POLYSACCHARIDES MULTIPLE scattering (Physics) GLYCOSYLATION PEANUTS CORN FOAM - Language
- ISSN
- 23048158