Phytic acid and its interactions: Contributions to protein functionality, food processing, and safety

Phytic acid and its interactions: Contributions to protein functionality, food processing, and safety
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DOI：
10.1111/1541-4337.12714
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发表时间：
2021
期刊：
COMPREH ENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
影响因子：
--
通讯作者：
Shuntang Guo
Shuntang Guo
中科院分区：
--
文献类型：
--
作者：
RuicanWang;Shuntang Guo

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