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Adverse Effects of Thermal Food Processing on the Structural, Nutritional, and Biological Properties of Proteins

Zhang, Y; Dong, L; Zhang, JH; Shi, JQ; Wang, YY; Wang, S

Wang, S (corresponding author), Nankai Univ, Sch Med, Tianjin Key Lab Food Sci & Hlth, Tianjin 300071, Peoples R China.

ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY, VOL 12, 2021, 2021; 12 (): 259

Abstract

Thermal processing is one of the most important processing methods in the food industry. However, many studies have revealed that thermal processing c......

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