Improvement of the Functionality of Soy Protein by...

Improvement of the Functionality of Soy Protein by Introduction of New Thiol Groups through a Papain-catalyzed Acylation

HSIEN-YI SUNG, HSIEN-JER CHEN, TIN-YIN LIU, JONG-CHING SU
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Volume:
48
Year:
1983
Language:
english
Pages:
4
DOI:
10.1111/j.1365-2621.1983.tb14880.x
File:
PDF, 461 KB
english, 1983
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