Wikidata

(Q39127286)

English

Effect of heat, amylase, and disulfide bond cleavage on the in vitro digestibility of soybean proteins

scientific article published on November 1, 1976

In more languages

Statements

title
Effect of heat, amylase, and disulfide bond cleavage on the in vitro digestibility of soybean proteins (English)
1 reference
stated in
Crossref
DOI
10.1021/JF60208A033
reference URL
https://api.crossref.org/works/10.1021/JF60208A033
retrieved
15 March 2022

Identifiers

 
edit
    edit
      edit
        edit
          edit
            edit
              edit
                edit
                  edit
                    Retrieved from "https://www.wikidata.org/w/index.php?title=Q39127286&oldid=2096869829"