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Enhancing laccase‐induced soybean protein isolates gel properties by microwave pretreatment
Enhancing laccase‐induced soybean protein isolates gel properties by microwave pretreatment
2020
Dongdong Mu
Haowen Li
Xingjiang Li
Jing Zhu
Mingqiang Qiao
Xuefeng Wu
Shuizhong Luo
Peizhou Yang
Yan-Yan Zhao
Fengru Liu
Shaotong Jiang
Zhi Zheng
Keywords:
Microwave
Chemistry
Laccase
Food science
soybean protein
Biochemistry
Correction
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