Effect of Heat Treatment and Lyophilization on the Physicochemical Properties of Water-Soluble Proteins from Silver Carp (Hypophthalmichthys molitrix)
Version of Record online: 27 DEC 2012
© 2012 Wiley Periodicals, Inc.
Journal of Food Biochemistry
Volume 37, Issue 5, pages 604–610, October 2013
How to Cite
You, J., Luo, Y. and Shen, H. (2013), Effect of Heat Treatment and Lyophilization on the Physicochemical Properties of Water-Soluble Proteins from Silver Carp (Hypophthalmichthys molitrix). Journal of Food Biochemistry, 37: 604–610. doi: 10.1111/jfbc.12012
- Issue online: 7 OCT 2013
- Version of Record online: 27 DEC 2012
- Manuscript Accepted: 10 SEP 2012
- China Agriculture Research System. Grant Number: CARS-46
- National Natural Science Foundation of China. Grant Number: nr 30871946
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