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Use of supercritical CO2 to improve the quality of lupin ... | ResearchHub
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Use of supercritical CO2 to improve the quality of lupin protein isolate
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Authors
Rubén Domínguez
5 more
Rubén Domínguez
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Roberto Bermúdez
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José Lorenzo
Published
December 1, 2024
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Journal
Food Chemistry
Topics
Biology
Quantum Mechanics
Physics
Chemistry
Organic Chemistry
Show all topics
DOI
10.1016/j.foodchem.2024.140520
