Effect of removal of phenolic compounds on structural and thermal properties of sunflower protein isolate
- 24 August 2016
- journal article
- research article
- Published by Springer Science and Business Media LLC in Journal of Food Science and Technology
- Vol. 53 (9), 3455-3464
- https://doi.org/10.1007/s13197-016-2320-y
Abstract
No abstract availableKeywords
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