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Comparative Structural, Emulsifying, and Biological Properties of 2 Major Canola Proteins, Cruciferin and Napin

✍ Scribed by J. Wu; A.D. Muir

Book ID
111405457
Publisher
Institute of Food Technologists
Year
2008
Tongue
English
Weight
643 KB
Volume
73
Category
Article
ISSN
0022-1147

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