Study on the Thermal Stability of the Sweet-Tasting Protein Brazzein Based on Its Structure–Sweetness Relationship

Post time 2024-5-3 15:33:54

journal：Journal of Agricultural and Food Chemistry

Authors：Jingnan Zuo; Wei Zheng; Nian Shi; Rong Song; Fei Han; Chen Yang; Jingwen Li; Chao Peng; Bin Li; Yijie Chen

Published date：2024-4-3

DOI：10.1021/acs.jafc.3c09616

PDF link：https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.3c09616

Article link：http://dx.doi.org/10.1021/acs.jafc.3c09616

Article Source：American Chemical Society (ACS)。

Remark：

Post time 2024-5-3 15:33:55

: This post has been completed
Completed attachments will be deleted within 24 hours.

[ACS] Study on the Thermal Stability of the Sweet-Tasting Protein Brazzein Based on Its Structure–Sweetness Relationship

Best Answer

Same Category

Latest Reply

Announcement

Enthusiastic users today

[ACS] Study on the Thermal Stability of the Sweet-Tasting Protein Brazzein Based on Its Structure–Sweetness Relationship Copy

Best Answer

Same Category

Latest Reply

Announcement

Enthusiastic users today

[ACS] Study on the Thermal Stability of the Sweet-Tasting Protein Brazzein Based on Its Structure–Sweetness Relationship