榨油温度对核桃饼粕蛋白组分结构影响研究
付超1,2,5, 肖轩瑞1, 白桐桐1, 朱梦雨1, 王萍1,2, 白冰瑶1,2, 张春兰1,2, 张锐3, 席祥1, 菅田田4,*

Study on the Effect of Oil Extraction Temperature on the Structural Characteristics of Protein Components in Walnut Cake
FU Chao1,2,5, XIAO Xuan-rui1, BAI Tong-tong1, ZHU Meng-yu1, WANG ping1,2, BAI Bing-yao1,2, ZHANG Chun-lan1,2, ZHANG Rui3, XI Xiang1, JIAN Tian-tian4,*
核桃蛋白组分的紫外光谱图 (a): 核桃清蛋白; (b): 核桃球蛋白; (c): 核桃醇溶蛋白; (d): 核桃谷蛋白