FTIR Analysis of Protein Secondary Structure in Cheddar Cheese during Ripening

WANG Fang; LIU Ai-ping; REN Fa-zheng; ZHANG Xiao-ying; Stephanie Clark; ZHANG Lu-da; GUO Hui-yuan

doi:doi:10.3964/j.issn.1000-0593(2011)07-1786-04

光谱学与光谱分析, 2011, 31 (7): 1786, 网络出版: 2011-08-29

FTIR Analysis of Protein Secondary Structure in Cheddar Cheese during Ripening

WANG Fang ¹LIU Ai-ping ¹REN Fa-zheng ¹ZHANG Xiao-ying ^1,2Stephanie Clark ³ZHANG Lu-da ⁴GUO Hui-yuan ¹

作者单位

¹ College of Food Science & Nutritional Engineering, China Agricultural University, Key Laboratory of Functional Dairy, Ministry of Education, Beijing100083, China

² Beijing Higher Institution Engineering Research Center of Animal Product, Beijing100083, China

³ Department of Food Science and Human Nutrition, Iowa State University, Iowa 50011, USA

⁴ College of Science, China Agricultural University, Beijing100094, China

FTIR Cheddar cheese Ripening Protein secondary structure

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本文相似领域研究进展，

知识服务

本文主要研究领域论文发表情况：

FTIR

414篇

Protein secondary structure

6篇

Ripening

2篇

Cheddar cheese

1篇

本文研究领域论文发表情况（统计图）：

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]. 光谱学与光谱分析, 2011, 31(7): 1786. 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.

FTIR Analysis of Protein Secondary Structure in Cheddar Cheese during Ripening

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