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Use of supercritical CO2 to improve the quality of lupin protein isolate
Biotechnology
Organic Chemistry
Food Science
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Authors
Rubén Domínguez
,
Roberto Bermúdez
Mirian Pateiro
,
Laura Purriños
,
Ricard Bou
+3 authors
,
José Lorenzo
Journal
Food Chemistry
Published
Dec 1, 2024
DOI
10.1016/j.foodchem.2024.140520
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