Influence of Autoclaving Soybean Proteins on Liberation of Aspartic and Glutamic Acids and Lysine by Several Digestion Procedures
- 1 November 1961
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 26 (6) , 663-669
- https://doi.org/10.1111/j.1365-2621.1961.tb00813.x
Abstract
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