Effect of moisture, lipids, and select amino acid blocking agents on the formation and stability of metastable radicals in powdered soy proteins.

No abstract is available for this paper.

• Publication year

  2012

• Venue

  Journal of Food Science

• Publication date

  2012-06-01

• Fields of study

  Agricultural and Food Sciences, Medicine, Chemistry

• Identifiers
  DOI 10.1111/j.1750-3841.2012.02722.xPMID 22625876
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar, PubMed

• No claims are published for this paper.

• No concepts are published for this paper.

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