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The influence of maturation on flavor and chemical composition of hydrolyzed soy protein produced by acidic and enzymatic hydrolysis

✍ Scribed by Margit Dall Aaslyng; L. M. Larsen; Per Munk Nielsen

Book ID: 113022805
Publisher: Springer
Year: 1999
Tongue: English
Weight: 108 KB
Volume: 208
Category: Article
ISSN: 0044-3026
DOI: 10.1007/s002170050429

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