Evolution of oxidative and structural characteristics of proteins, especially lipid transfer protein 1 (LTP1) in beer during forced‐ageing
Author:
Affiliation:
1. School of Food Science and Engineering South China University of Technology Guangzhou 510640 China
2. Department of Wine, Food and Molecular Biosciences Lincoln University Lincoln7464Canterbury New Zealand
Funder
National Natural Science Foundation of China
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14250
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