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Inactivation of Soybean Lipoxygenase by Microwave Heating: Effect of Moisture Content and Exposure Time

✍ Scribed by S.H. WANG; M.C.F. TOLEDO

Book ID: 108812180
Publisher: Institute of Food Technologists
Year: 1987
Tongue: English
Weight: 443 KB
Volume: 52
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1987.tb14078.x

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