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Introduction of sulfhydryl groups and disulfide linkage to mungbean 8Sα globulin and effects on physicochemical and functional properties
Food research international

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Abstract of Article  Will be presented in next release
Date Last Accessed  Accessed January 20, 2015
Title of Article  Introduction of sulfhydryl groups and disulfide linkage to mungbean 8Sα globulin and effects on physicochemical and functional properties
Author(s) of Article  Will be identified in next release
Citation  Food research international 2012 v.45 no.1 pp. 277-282
Click to View  (Click to View)
Date of Publication  2012
Location of Article  http://pubag.nal.usda.gov/pubag/article.xhtml?id=457093
Name of Publication  Food research international
Publishing Company  Will be identified in next release
Accession Number  88361