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	Influence of glycosylation of deamidated wheat gliadin on its interaction mechanism with resveratrol
	Qiu, Chaoying[1,2]; Wang, Yong[1]; Teng, Yinglai[1]; Zhao, Mouming[3]
	2017
卷号	221页码:431
URL标识	查看原文
内容类型	期刊论文
URI标识	http://www.corc.org.cn/handle/1471x/4316844
专题	暨南大学
作者单位	1.[1]Jinan Univ, Dept Food Sci & Engn, Guangzhou 510632, Guangdong, Peoples R China 2.[2]Chinese Acad Fishery Sci, South China Sea Fisheries Res Inst, Minist Agr, Key Lab Aquat Prod Proc, Guangzhou 510300, Guangdong, Peoples R China 3.[3]South China Univ Technol, Dept Food Sci & Engn, Guangzhou 510641, Guangdong, Peoples R China
推荐引用方式 GB/T 7714	Qiu, Chaoying[1,2],Wang, Yong[1],Teng, Yinglai[1],et al. Influence of glycosylation of deamidated wheat gliadin on its interaction mechanism with resveratrol[J],2017,221:431.
APA	Qiu, Chaoying[1,2],Wang, Yong[1],Teng, Yinglai[1],&Zhao, Mouming[3].(2017).Influence of glycosylation of deamidated wheat gliadin on its interaction mechanism with resveratrol.,221,431.
MLA	Qiu, Chaoying[1,2],et al."Influence of glycosylation of deamidated wheat gliadin on its interaction mechanism with resveratrol".221(2017):431.

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