科研之友
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摘要
Scanning electron micrographs show that perilla globulin gel had a finer network structure than sesame a-globulin gel. The effects of various reagents on the gel formation and solubility of perilla and sesame gels were compared. The contribution of disulfide bonds to the formation and stability of perilla gel was greater than to sesame gel, despite having the same subunit structure.
- 出版日期2011-6
