Comparative studies on thermal stability of poultry ovotransferrins

IF 0.7 4区农林科学 Q4 FOOD SCIENCE & TECHNOLOGY Food Science and Technology Research Pub Date : 2022-01-01 DOI:10.3136/fstr.fstr-d-22-00101

A. Suzuki, J. Kurisaki, Ryoko Kajino, Shinnosuke Takeshima

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家禽卵转铁蛋白热稳定性的比较研究

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来源期刊

Food Science and Technology Research 工程技术-食品科技

CiteScore

1.40

自引率

0.00%

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审稿时长

1.9 months

期刊介绍： ''Food Science and Technology Research'', published by the Japanese Society for Food Science and Technology, features reviews as well as original and technical articles on basic and applied food research.

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