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Effect of acetylation on composition of phenolic acids and proteolysis of rapeseed flour



Effect of acetylation on composition of phenolic acids and proteolysis of rapeseed flour



Journal of Food Science 52: 52-6




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Accession: 017870488

Download citation: RISBibTeXText

DOI: 10.1111/j.1365-2621.1987.tb05878.x



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