INCORPORATION OF FATTY-ACID INTO FOOD PROTEIN - PALMITOYL SOYBEAN GLYCININ

被引：46

作者：

HAQUE, Z ^{[1
]}

MATOBA, T ^{[1
]}

KITO, M ^{[1
]}

机构：

[1] KYOTO UNIV, FOOD SCI RES INST, UJI, KYOTO 611, JAPAN

来源：

关键词：

D O I：

10.1021/jf00111a018

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：481 / 486

页数：6

共 49 条

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