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Journal description
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Details for article 1 of 51 found articles
| Title: |
A combination of microwave treatment and covalent binding of gallic acid improves the solubility, emulsification and thermal stability of peanut protein isolate |
| Author: |
Chen, Hongtao Fei, Xiaoyun Liu, Rui Zhang, Junhan Gong, Deming Hu, Xing Zhang, Guowen |
| Appeared in: |
Food research international |
| Paging: | Volume 206 () nr. C pages p. |
| Year: |
2025 |
| Contents: | |
| Publisher: |
Elsevier Ltd |
| Source file: |
Elektronische Wetenschappelijke Tijdschriften |
Details for article 1 of 51 found articles
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