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Volumn 64, Issue , 2015, Pages 126-132

Oat protein solubility and emulsion properties improved by enzymatic deamidation

Author keywords

Deamidation; Emulsions; Oat proteins; Solubility

Indexed keywords


EID: 84951802075     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2015.04.010     Document Type: Article
Times cited : (109)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.