Effects of green tea contents on the quality and...

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Food Science and Biotechnology 2018 / 8

Effects of green tea contents on the quality and antioxidant properties of textured vegetable protein by extrusion-cooking

Ma, Xuelian, Ryu, Gihyung
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Language:
english
Journal:
Food Science and Biotechnology
DOI:
10.1007/s10068-018-0437-7
Date:
August, 2018
File:
PDF, 713 KB
english, 2018
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