Integration of ultrasonic treatment in biorefinery of tea residue: protein structural characteristics and functionality, and the generation of by-products-Reference-Cited by-同舟云学术

Integration of ultrasonic treatment in biorefinery of tea residue: protein structural characteristics and functionality, and the generation of by-products

Published:2018-07-31 Issue:4 Volume:12 Page:2695-2707
ISSN:2193-4126
Container-title:Journal of Food Measurement and Characterization
language:en
Short-container-title:Food Measure

Author:

Ayim Ishmael^ORCID,Ma Haile,Alenyorege Evans Adingba,Ali Zeshan,Donkor Prince Ofori,Zhou Cunshan

Funder

The 863 Research Program of China

Key Technology R and D Program of Jiangsu

Key University Science Research Project of Jiangsu Province

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Safety, Risk, Reliability and Quality,General Chemical Engineering,Food Science

Link

http://link.springer.com/article/10.1007/s11694-018-9887-0/fulltext.html

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