Research Progress of Casein Glycosylation and Changes in Functional Properties
With the rising nutritional requirements of food and the advancement of technology in the food industry, protein modification has become one of the food industry's top concerns. Glycosylation products are safer than other chemical modifications ones and have a significant deal of potential to e...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2023-03-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022050351 |