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The Ferric Reducing Ability of Plasma (FRAP) as a Measure of “Antioxidant Power”: The FRAP Assay

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Improved Method for Determining Food Protein Degree of Hydrolysis

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Functional properties of soy proteins

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Agriculture, Biochemistry, Food Science +15

Effects of ultrasound on structural and physical properties of soy protein isolate (SPI) dispersions

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