Correction to Effects of Thermal Treatment on the Coagulation of Soy Proteins Induced by Subtilisin Carlsberg

Correction to Effects of Thermal Treatment on the Coagulation of Soy Proteins Induced by Subtilisin Carlsberg

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Veröffentlicht in:Journal of agricultural and food chemistry 2009-12, Vol.57 (24), p.11581-11581
Hauptverfasser: Inouye, Kuniyo, Nakano, Mikio, Asaoka, Kohei, Yasukawa, Kiyoshi
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container_end_page 11581
container_issue 24
container_start_page 11581
container_title Journal of agricultural and food chemistry
container_volume 57
creator Inouye, Kuniyo
Nakano, Mikio
Asaoka, Kohei
Yasukawa, Kiyoshi
description
doi_str_mv 10.1021/jf903926t
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title Correction to Effects of Thermal Treatment on the Coagulation of Soy Proteins Induced by Subtilisin Carlsberg
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