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ArticleJ-GLOBAL ID:200902000130586831整理番号:87A0311332

Emulsifying properties of pea globulins as related to their adsorption behaviors.

その吸着挙動と関連あるエンドウグロブリンの乳化性

著者:DAGORN‐SCAVINER C(SOFIPROTEOL, Paris, FRA)、GUEGUEN J(Inst. National de la Recherche Agronomique, Nantes, FRA)、LEFEBVRE J(Inst. National de la Recherche Agronomique, Nantes, FRA)
資料名:J Food Sci 巻:52 号:2 ページ:335-341
発行年:1987年03月
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