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Analysis of Protein Structures and Interactions in Complex Food by Near-Infrared Spectroscopy. 2. Hydrated Gluten

✍ Scribed by Bruun, Susanne Wrang; Søndergaard, Ib; Jacobsen, Susanne

Book ID: 127143193
Publisher: American Chemical Society
Year: 2007
Tongue: English
Weight: 151 KB
Volume: 55
Category: Article
ISSN: 0021-8561
DOI: 10.1021/jf063724o

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