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Curing mechanism of triglycidylamine crosslinked soybean protein adhesive analyzed by Fourier transform infrared, second derivative infrared and two-dimensional correlation spectroscopy

Food ChemistryProtein ChemistryFourier TransformBiochemistryProtein FoldingNatural SciencesFunctional PropertyBiotechnologyAlternative Protein SourceProtein EngineeringTwo-dimensional Correlation SpectroscopyMedicineSoybean ProteinBiophysics