Factors in the formation of acid-sensitive fraction from soybean protein.
1981
Kurosawa Y. | Yamauchi F. | Shibasaki K.
书目信息
Journal of Japanese Society of Food Science and Technology
卷
28
ISSN
0029-0394
页码
v.216-220(4)
语言
日本人
注释
11 ref.; Summary (En).
类型
Journal Article; Journal Part; Summary
来源
Journal-of-Japanese-Society-of-Food-Science-and-Technology (Japan). (Apr 1981). v. 28(4) p. 216-220.
团体作者
Tohoku Univ., Sendai (Japan). Faculty of Agriculture
Institute of Food Technologists (USA).
2012-11-15
AGRIS AP
