Improving freeze-thaw stability of soy protein isolate-glucosamine emulsion by transglutaminase glycosylation
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2015 ◽
Vol 50
(10)
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pp. 1607-1613
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2012 ◽
Vol 602-604
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pp. 1206-1210
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2015 ◽
Vol 58
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pp. 253-260
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