Improvement of the functionality of soy protein by introduction of new thiol groups through a papain-catalyzed acylation
| Autor: | Chen, H.-J., Sung, H.-Y., Su, J.-C., Liu, T.-Y. |
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| Zdroj: | Journal of Food Science (Wiley-Blackwell); May/Jun1983, Vol. 48 Issue 3, p708, 0p |
| Databáze: | Complementary Index |
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