Bayberry (Myrica rubra Sieb. et Zucc.) kernel: A new protein source

Food Chemistry

Volumn 112, Issue 2, 2009, Pages 469-473

  Cheng, Jiyu ^a   Zhou, Shaohuan ^a   Wu, Dan ^a   Chen, Jianchu ^a   Liu, Donghong ^a   Ye, Xingqian ^a  

^a ZHEJIANG UNIVERSITY   (China)

Author keywords

Amino acid composition; Bayberry kernel; Functional properties; Myrica rubra; Protein isolate

Indexed keywords

AMINO ACID; LYSINE;

AMINO ACID COMPOSITION; ARTICLE; CHEMICAL COMPOSITION; DRY WEIGHT; EMULSION; FOAMING; GELATION; PH MEASUREMENT; PRECIPITATION; PROTEIN FUNCTION; PROTEIN ISOLATION;

MORELLA; MORELLA RUBRA;

EID: 47949108441     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.05.106     Document Type: Article

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