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1 Ergebnisse
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Combining phenolic grafting and laccase-catalyzed cross-lin..:
Li, Mingqin
;
Karboune, Salwa
;
Liu, Lan
...
Food Chemistry. 355 (2021) - p. 129587 , 2021
Link:
https://doi.org/10.1016/j.foodchem.2021.129587
RT Journal T1
Combining phenolic grafting and laccase-catalyzed cross-linking: Effects on structures, technofunctional properties and human immunoglobulin E binding capacity of egg white proteins
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodchem.2021.129587&Exemplar=1&LAN=DE A1 Li, Mingqin A1 Karboune, Salwa A1 Liu, Lan A1 Light, Kelly A1 L'Hocine, Lamia A1 Achouri, Allaoua A1 Pitre, Mélanie A1 Mateo, Cesar PB Elsevier BV YR 2021 SN 0308-8146 JF Food Chemistry VO 355 SP 129587 LK http://dx.doi.org/https://doi.org/10.1016/j.foodchem.2021.129587 DO https://doi.org/10.1016/j.foodchem.2021.129587 SF ELIB - SuUB Bremen
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