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Impact of Covalent Binding with p-Coumaric Acid on Pea Pr... | ResearchHub
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Impact of Covalent Binding with p-Coumaric Acid on Pea Protein's Structural and Functional Properties
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Authors
Xuxiao Gong
4 more
Xuxiao Gong
•
Sung‐Hyuk Choi
2 more
•
Leqi Cui
Published
November 1, 2024
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Journal
Current Research in Food Science
Topics
Chemistry
Biochemistry
Organic Chemistry
Food Science
Plant Science
Show all topics
DOI
10.1016/j.crfs.2024.100916
License
CC-BY-NC
Supporters
Support the authors with ResearchCoin
Tip RSC
Journal
Current Research in Food Science
Topics
Chemistry
Biochemistry
Organic Chemistry
Food Science
Plant Science
Show all topics
DOI
10.1016/j.crfs.2024.100916
License
CC-BY-NC
