Protein glycosylation: a promising way to modify the functional properties and extend the application in food system
出版年份 2018 全文链接
标题
Protein glycosylation: a promising way to modify the functional properties and extend the application in food system
作者
关键词
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出版物
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
Volume -, Issue -, Pages 1-28
出版商
Informa UK Limited
发表日期
2018-12-22
DOI
10.1080/10408398.2018.1507995
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