Chemical composition, functional properties, and bioactivities of rapeseed protein isolates

Food Chemistry - Tập 107 - Trang 32-39 - 2008
Yumiko Yoshie-Stark1,2, Yoshiko Wada1,3, Andreas Wäsche1
1Department of Process Engineering, Fraunhofer Institute for Process Engineering and Packaging, Freising, Germany
2Department of Food Science and Technology, Faculty of Marine Science, Tokyo University of Marine Science and Technology, 4-5-7 Konan, Minato, Tokyo 108-8477, Japan
3Department of Environmental and Natural Resource Science, Faculty of Agriculture, Tokyo University of Agriculture and Technology, Tokyo, Japan

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