Effects of NaCl and pH on the structural conformations of kidney bean vicilin

出版年份 2013 全文链接

标题

Effects of NaCl and pH on the structural conformations of kidney bean vicilin

作者

关键词

-

出版物

FOOD CHEMISTRY

Volume 139, Issue 1-4, Pages 624-630

出版商

Elsevier BV

发表日期

2013-01-17

DOI

10.1016/j.foodchem.2012.12.051

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