通过干法分离得到的兵豆蛋白制剂的乳化性能Emulsifying properties of lentil protein preparations obtained by dry fractionation
使用格哈特Dumatherm N Pro杜马斯定氮仪检测蛋白质含量,蛋白质转换系数6.25
Protein content was determined with the Dumas combustion method (Dumatherm N Pro, C. Gerhardt GmbH & Co. KG, Königswinter, Germany). A nitrogen conversion factor of 6.25 was used to calculate the protein content.
通过干法分离得到的兵豆蛋白制剂的乳化性能Emulsifying properties of lentil protein preparations obtained by dry fractionation使用格哈特Dumatherm N Pro杜马斯定氮仪检测蛋白质含量,蛋白质转换系数6.25Protein content was determined with the Dumas combustion method (Dumatherm N Pro, C. Gerhardt GmbH & Co. KG, Königswinter, Germany). A nitrogen conversion factor of 6.25 was used to calculate the protein content.
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