Structural modification of soy protein by the lipid peroxidation productmalondialdehyde

Journal of the Science of Food and Agriculture

Volumn 89, Issue 8, 2009, Pages 1416-1423

  Wu, Wei ^a   Zhang, Caimeng ^a   Hua, Yufei ^a  

^a Jiangnan University Lihu Road 1800   (China)

Author keywords

Aggregation; Lipid peroxidation; Malondialdehyde; Protein oxidation; Soy protein

Indexed keywords

GLYCINE MAX;

EID: 67249118991     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.3606     Document Type: Article

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