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  • Inert and Oxidative Subcritical Water Hydrolysis of Insoluble Egg Yolk Granular Protein, Functional Properties, and Comparison to Enzymatic Hydrolysis [2014]

    Category:
    Artículos
    Authors:
    Carlos Álvarez García , José Mario Díaz Fernández , Benjamín Paredes García-Viniegras , Ismael Marcet Manrique
    Date:
    01 of January of 2014
    It Is a Part of:
    Journal Of Agricultural And Food Chemistry