蛋白酶豌豆蛋白水解物的溶解度

{"title":"蛋白酶豌豆蛋白水解物的溶解度","authors":"M. Soral-Śmietana, A. Świgoń, R. Amarowicz, L. Sijtsma","doi":"10.1002/(SICI)1521-3803(199808)42:03/04<217::AID-FOOD217>3.3.CO;2-U","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":18955,"journal":{"name":"Nahrung-food","volume":"24 1","pages":"217-218"},"PeriodicalIF":0.0000,"publicationDate":"1998-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"11","resultStr":"{\"title\":\"The solubility of trypsin pea protein hydrolysates\",\"authors\":\"M. Soral-Śmietana, A. Świgoń, R. Amarowicz, L. Sijtsma\",\"doi\":\"10.1002/(SICI)1521-3803(199808)42:03/04<217::AID-FOOD217>3.3.CO;2-U\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":18955,\"journal\":{\"name\":\"Nahrung-food\",\"volume\":\"24 1\",\"pages\":\"217-218\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"1998-08-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"11\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Nahrung-food\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.1002/(SICI)1521-3803(199808)42:03/04<217::AID-FOOD217>3.3.CO;2-U\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Nahrung-food","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1002/(SICI)1521-3803(199808)42:03/04<217::AID-FOOD217>3.3.CO;2-U","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}