• Spectroscopy and Spectral Analysis
  • Vol. 31, Issue 7, 1786 (2011)
WANG Fang1, LIU Ai-ping1, REN Fa-zheng1, ZHANG Xiao-ying1、2, Stephanie Clark3, ZHANG Lu-da4, and GUO Hui-yuan1
Author Affiliations
  • 1College of Food Science & Nutritional Engineering, China Agricultural University, Key Laboratory of Functional Dairy, Ministry of Education, Beijing100083, China
  • 2Beijing Higher Institution Engineering Research Center of Animal Product, Beijing100083, China
  • 3Department of Food Science and Human Nutrition, Iowa State University, Iowa 50011, USA
  • 4College of Science, China Agricultural University, Beijing100094, China
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    DOI: 10.3964/j.issn.1000-0593(2011)07-1786-04 Cite this Article
    WANG Fang, LIU Ai-ping, REN Fa-zheng, ZHANG Xiao-ying, Stephanie Clark, ZHANG Lu-da, GUO Hui-yuan. FTIR Analysis of Protein Secondary Structure in Cheddar Cheese during Ripening[J]. Spectroscopy and Spectral Analysis, 2011, 31(7): 1786 Copy Citation Text show less
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    WANG Fang, LIU Ai-ping, REN Fa-zheng, ZHANG Xiao-ying, Stephanie Clark, ZHANG Lu-da, GUO Hui-yuan. FTIR Analysis of Protein Secondary Structure in Cheddar Cheese during Ripening[J]. Spectroscopy and Spectral Analysis, 2011, 31(7): 1786
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