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葡萄籽提取物国内外研究现状和参考文献(2)

时间:2020-01-18 22:31来源:毕业论文
[11] Fazio G, Gattuso A M, Cilluffo V, et al. Preparation and characterization of protein materials from grape seed meals[J]. Journal of Agricultural and Food Chemistry, 1983, 12: 469-78. [12] Gianazz

[11] Fazio G, Gattuso A M, Cilluffo V, et al. Preparation and characterization of protein materials from grape seed meals[J]. Journal of Agricultural and Food Chemistry, 1983, 12: 469-78.

[12] Gianazza E, Tedesco G, Villa P, et al. Characterization of the major proteins from Vitis vinifera seeds[J]. Plant Science, 1989, 62(1): 73-81.

[13] Pesavento I C, Bertazzo A, Flamini R, et al. Differentiation of Vitis vinifera varieties by MALDI-MS analysis of the grape seed protein[J]. Journal of Mass Spectrometry, 2008, 43(2): 234-241.

[14] Gazzola D, Vincenzi S, Gastaldon L, et al. The protein of the grape (Vitis vinifera L.) seed endosperm: Fractionation and identification of the major components[J]. Food Chemistry, 155: 132-139.

[15] Marcone M F, Yada R Y, Aroonkamonsri W, et al. Physico-chemical properties of the purified isoforms of the “12s” seed globulin from mustard seed (Brassica alba)[J]. Bioscience, Biotechnology, and Biochemistry, 1997, 61(1): 65-74.

[16] Choi S M, Ma C Y. Conformational study of globulin from Common Buckwheat (Fagopyrum esculentum Moench) by fourier transform infrared spectroscopy and differential scanning calorimetry[J]. Journal of Agricultural and Food Chemistry, 2005, 53(20): 8046-8053.

[17] Zhou T, Li Q, Zhang J, et al. Purification and characterization of a new 11S globulin-like protein from grape (Vitis vinifera L.) seeds[J]. European Food Research and Technology, 2010, 230(5): 693-699.

[18] Wu L, Lu Y. Electrophoretic method for the identification of a haze-active protein in grape seeds[J]. Journal of Agricultural and Food Chemistry, 2004, 52(10): 3130-3135.

[19] Zhou T, Zhang T, Liu W, et al. Physicochemical characteristics and functional properties (Vitis vinifera L.) seeds protein[J]. International Journal of Food Science & Technology, 2011, 46(3): 635-641.

[20] Vincenzi S, Dinnella C, Recchia A, et al. Grape seed proteins: a new fining agent for astringency reduction in red wine[J]. Australian Journal of Grape and Wine Research, 2013, 19(2): 153-160.


葡萄籽提取物国内外研究现状和参考文献(2):http://www.youerw.com/yanjiu/lunwen_45418.html
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