Order Article Reprints

Han X, Zhao Y, Mao S, Hu N, Sun D, Yang Q, Chu Z, Zheng Q, Xiu L, Liu J. Effects of Different Amounts of Corn Silk Polysaccharide on the Structure and Function of Peanut Protein Isolate Glycosylation Products. Foods. 2022; 11(15):2214. https://doi.org/10.3390/foods11152214

Han, Xinxin, Yilin Zhao, Sining Mao, Nannan Hu, Dijing Sun, Qi Yang, Zejun Chu, Qihang Zheng, Lin Xiu, and Jingsheng Liu. 2022. "Effects of Different Amounts of Corn Silk Polysaccharide on the Structure and Function of Peanut Protein Isolate Glycosylation Products" Foods 11, no. 15: 2214. https://doi.org/10.3390/foods11152214

Han, X., Zhao, Y., Mao, S., Hu, N., Sun, D., Yang, Q., Chu, Z., Zheng, Q., Xiu, L., & Liu, J. (2022). Effects of Different Amounts of Corn Silk Polysaccharide on the Structure and Function of Peanut Protein Isolate Glycosylation Products. Foods, 11(15), 2214. https://doi.org/10.3390/foods11152214