Emulsifying properties of glucose-conjugated soybean 11S globulin with maximum antioxidant capacity, obtained under optimal preparatory conditions identified by random-centroid optimization
K. Hasegawa, Kentaro Matsumiya, H. Saeki, Y. Matsumura, Kimio Nishimura
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期刊介绍：
''Food Science and Technology Research'', published by the Japanese Society for Food Science and Technology, features reviews as well as original and technical articles on basic and applied food research.
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