The investigation of protein flexibility of various soybean cultivars in relation to physicochemical and conformational properties (Englisch)
- Neue Suche nach: Zhu, Ying
- Neue Suche nach: Fu, Shaoyu
- Neue Suche nach: Wu, Changling
- Neue Suche nach: Qi, Baokun
- Neue Suche nach: Teng, Fei
- Neue Suche nach: Wang, Zhongjiang
- Neue Suche nach: Li, Yang
- Neue Suche nach: Jiang, Lianzhou
- Neue Suche nach: Zhu, Ying
- Neue Suche nach: Fu, Shaoyu
- Neue Suche nach: Wu, Changling
- Neue Suche nach: Qi, Baokun
- Neue Suche nach: Teng, Fei
- Neue Suche nach: Wang, Zhongjiang
- Neue Suche nach: Li, Yang
- Neue Suche nach: Jiang, Lianzhou
In:
Food Hydrocolloids
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103
;
2020
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ISSN:
- Aufsatz (Zeitschrift) / Elektronische Ressource
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Titel:The investigation of protein flexibility of various soybean cultivars in relation to physicochemical and conformational properties
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Beteiligte:Zhu, Ying ( Autor:in ) / Fu, Shaoyu ( Autor:in ) / Wu, Changling ( Autor:in ) / Qi, Baokun ( Autor:in ) / Teng, Fei ( Autor:in ) / Wang, Zhongjiang ( Autor:in ) / Li, Yang ( Autor:in ) / Jiang, Lianzhou ( Autor:in )
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Erschienen in:Food Hydrocolloids ; 103
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Verlag:
- Neue Suche nach: Elsevier Ltd
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Erscheinungsdatum:22.01.2020
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ISSN:
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DOI:
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Medientyp:Aufsatz (Zeitschrift)
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Format:Elektronische Ressource
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Sprache:Englisch
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Schlagwörter:
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Datenquelle:
Inhaltsverzeichnis – Band 103
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Editorial Board| 2020