Protein Secondary Structure Changes of Watermelon Juice Treated with High Hydrostatic Pressure by FTIR Spectroscopy-Reference-Cited by-同舟云学术

Protein Secondary Structure Changes of Watermelon Juice Treated with High Hydrostatic Pressure by FTIR Spectroscopy

Published:2014-07-17 Issue:6 Volume:37 Page:543-549
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Eng

Author:

Liu Qing¹²,Wang Ru-Fu¹,Zhang Bo-Bo¹,Zhao Xiao-Yan³,Wang Dan³,Zhang Chao³

Affiliation:

1. College of Food Science and Engineering; Shanxi Agricultural University; Shanxi 030801 China

2. Department of Biology and Food Technology; Beijing Vocational College of Agriculture; Beijing 102442 China

3. Beijing Vegetable Research Center; Beijing Academy of Agricultural and Forestry Science; National Engineering Research for Vegetable; Beijing 100097 China

Funder

Special Foundation Constructing

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpe.12102/fullpdf

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