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1 Ergebnisse
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Comparison of high pressure homogenization, selective therm..:
Wang, Kaili
;
Zhao, Xu
;
Li, Jinpeng
...
Food Control. 129 (2021) - p. 108185 , 2021
Link:
https://doi.org/10.1016/j.foodcont.2021.108185
RT Journal T1
Comparison of high pressure homogenization, selective thermal denaturation and glycosylation on textural properties of green soybean (Glycine max)tofu by TOPSIS analysis
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodcont.2021.108185&Exemplar=1&LAN=DE A1 Wang, Kaili A1 Zhao, Xu A1 Li, Jinpeng A1 Ma, Chenglong A1 Sun, Dongxue A1 Gantumur, Munkh-Amgalan A1 Oh, Kwang-Chol A1 Jiang, Zhanmei A1 Hou, Juncai PB Elsevier BV YR 2021 SN 0956-7135 JF Food Control VO 129 SP 108185 LK http://dx.doi.org/https://doi.org/10.1016/j.foodcont.2021.108185 DO https://doi.org/10.1016/j.foodcont.2021.108185 SF ELIB - SuUB Bremen
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