• Spectroscopy and Spectral Analysis
  • Vol. 33, Issue 5, 1275 (2013)
ZHANG Hao1、*, WANG Peng-jie2, LEI Xin-gen3, YANG Hong-ju4, ZHANG Lu-da1, REN Fa-zheng1, and ZHENG Li-min5
Author Affiliations
  • 1College of Information and Electrical Engineering, China Agricultural University, Beijing100094, China
  • 2Laboratory of Functional Dairy, China Agricultural University, Beijing100094, China
  • 3Cornel University, NY 14456, USA
  • 4Quality Control and Inspection Center for Domestically Animal Products, Ministry of Agriculture, Beijing100094, China
  • 5WANG Peng-jie, LEI Xin-gen, YANG Hong-ju,ZHANG Lu-da, REN Fa-zheng, ZHENG Li-min
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    DOI: 10.3964/j.issn.1000-0593(2013)05-1275-06 Cite this Article
    ZHANG Hao, WANG Peng-jie, LEI Xin-gen, YANG Hong-ju, ZHANG Lu-da, REN Fa-zheng, ZHENG Li-min. Spectroscopic Evaluation of Effects of Heat Treatments on the Structures and Emulsifying Properties of Caseins[J]. Spectroscopy and Spectral Analysis, 2013, 33(5): 1275 Copy Citation Text show less
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    ZHANG Hao, WANG Peng-jie, LEI Xin-gen, YANG Hong-ju, ZHANG Lu-da, REN Fa-zheng, ZHENG Li-min. Spectroscopic Evaluation of Effects of Heat Treatments on the Structures and Emulsifying Properties of Caseins[J]. Spectroscopy and Spectral Analysis, 2013, 33(5): 1275
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