Improvement of functional properties of acid-precipitated soy protein by the attachment of dextran through Maillard reaction

出版年份 2009 全文链接

标题

作者

关键词

出版物

Volume 44, Issue 11, Pages 2296-2302

出版商

Wiley

发表日期

2009-10-20

DOI

10.1111/j.1365-2621.2009.02073.x

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