Influence of processing and pH on amino acid profile, morphology, electrophoretic pattern, bioactive potential and functional characteristics of alfalfa protein isolates-Reference-Cited by-同舟云学术

Influence of processing and pH on amino acid profile, morphology, electrophoretic pattern, bioactive potential and functional characteristics of alfalfa protein isolates

Published:2020-12 Issue: Volume:333 Page:127503
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Sahni Prashant^ORCID,Sharma Savita,Surasani Vijay Kumar Reddy

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference45 articles.

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