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	Comparison of Different Physical Technique-Assisted Alkali Methods for the Extraction of Rice Bran Protein and its Characterizations
	Sun, Li-Hui; Lv, Shi-Wen; He, Lei-Yu
刊名	INTERNATIONAL JOURNAL OF FOOD ENGINEERING
	2017
卷号	13
关键词	rice bran protein physicochemical properties ultrasonic-assisted extraction homogenization-assisted extraction microwave-assisted extraction
ISSN号	2194-5764
URL标识	查看原文
WOS记录号	[DB:DC_IDENTIFIER_WOSID]
内容类型	期刊论文
URI标识	http://www.corc.org.cn/handle/1471x/3311910
专题	大连理工大学
作者单位	1.Dalian Univ Technol, Sch Food & Environm, Panjin 124221, Liaoning, Peoples R China. 2.Dalian Univ Technol, Sch Life Sci & Med, Panjin 124221, Liaoning, Peoples R China.
推荐引用方式 GB/T 7714	Sun, Li-Hui,Lv, Shi-Wen,He, Lei-Yu. Comparison of Different Physical Technique-Assisted Alkali Methods for the Extraction of Rice Bran Protein and its Characterizations[J]. INTERNATIONAL JOURNAL OF FOOD ENGINEERING,2017,13.
APA	Sun, Li-Hui,Lv, Shi-Wen,&He, Lei-Yu.(2017).Comparison of Different Physical Technique-Assisted Alkali Methods for the Extraction of Rice Bran Protein and its Characterizations.INTERNATIONAL JOURNAL OF FOOD ENGINEERING,13.
MLA	Sun, Li-Hui,et al."Comparison of Different Physical Technique-Assisted Alkali Methods for the Extraction of Rice Bran Protein and its Characterizations".INTERNATIONAL JOURNAL OF FOOD ENGINEERING 13(2017).

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