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
关键字：Roasting treatment,Cashew nut protein,Solubility,Structure,IgE-binding
论文来源：期刊
具体来源：Innovative Food Science and Emerging Technologies
发表时间：2021年
Effect of roasting duration on the solubility, structure, and IgE-binding capacity of cashew nut proteins.