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Journal: Foods, 2020
Volume: 9
Number: 839

Article: High-Intensity Ultrasound Treatment on Soy Protein after Selectively Proteolyzing Glycinin Component: Physical, Structural, and Aggregation Properties
Authors: by Wenjie Xia, Siyi Pan, Zhe Cheng, Yan Tian and Xingjian Huang
Link: https://www.mdpi.com/2304-8158/9/6/839

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