Effect of Acetylation on Composition of Phenolic Acids and...

Journal of Food Science 1987 Vol. 52; Iss. 6

Effect of Acetylation on Composition of Phenolic Acids and Proteolysis of Rapeseed Flour

RATHY PONNAMPALAM, MOOKAMBESWARAN A. VIJAYALAKSHMI, LISE LEMIEUX, JEAN AMIOT
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Volume:
52
Year:
1987
Language:
english
Pages:
5
DOI:
10.1111/j.1365-2621.1987.tb05878.x
File:
PDF, 727 KB
english, 1987
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