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The influence of maturation on flavor and chemical composition of hydrolyzed soy protein produced by acidic and enzymatic hydrolysis
Authors
Jesper Mazanti Aaslyng
L. Melchior Larsen
P. Munk Nielsen
Publication date
1 January 1999
Publisher
Abstract
Abstract is not available.
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Copenhagen University Research Information System
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Last time updated on 18/12/2019
