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FOOD SCIENCE  2017, Vol. 38 Issue (9): 143-148    DOI: 10.7506/spkx1002-6630-201709023
Basic Research Current Issue | Archive | Adv Search |
Structural Modification of Oat Bran Globulin by Glycosylation and Change in Its Functional Properties
WANG Changyuan, QUAN Yue, LI Yuqiong, FENG Yuchao, CAO Longkui, ZHANG Dongjie
College of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319, China
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