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Food Chemistry 2016 / 8

Fluorescence Spectroscopy and Principal Component Analysis of Soy Protein Hydrolysate Fractions and the Potential to Assess their Antioxidant Capacity Characteristics

Ranamukhaarachchi, Sahan A., Peiris, Ramila H., Moresoli, Christine
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Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2016.08.029
Date:
August, 2016
File:
PDF, 427 KB
english, 2016
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