Effect of ultrasound on the properties of rice bran protein and its chlorogenic acid complex-Reference-Cited by-同舟云学术

Effect of ultrasound on the properties of rice bran protein and its chlorogenic acid complex

Published:2021-11 Issue: Volume:79 Page:105758
ISSN:1350-4177
Container-title:Ultrasonics Sonochemistry
language:en
Short-container-title:Ultrasonics Sonochemistry

Author:

Wang Tong,Chen Xing,Wang Weining,Wang Liqi,Jiang Lianzhou,Yu Dianyu,Xie Fengying

Funder

Heilongjiang Province Science and Technology Department

Publisher

Elsevier BV

Subject

Acoustics and Ultrasonics,Radiology, Nuclear Medicine and imaging,Chemical Engineering (miscellaneous),Inorganic Chemistry,Organic Chemistry,Environmental Chemistry

Reference47 articles.

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4. Nutritional quality of rice bran protein in comparison to animal and vegetable protein;Han;Food Chem.,2015

5. Susana, Nutritional Value of Rice Bran Fermented by Bacillus amyloliquefaciens and Humic Substances and Its Utilization as a Feed Ingredient for Broiler Chickens;Supriyati;Asian Austral. J. Anim.,2015

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