Improving Digestibility of Soy Flour by Reducing Disulfide Bonds with Thioredoxin

Title
Improving Digestibility of Soy Flour by Reducing Disulfide Bonds with Thioredoxin
Authors
Keywords
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Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 56, Issue 16, Pages 7146-7150
Publisher
American Chemical Society (ACS)
Online
2008-07-16
DOI
10.1021/jf801136n

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