THE FRACTIONATION OF POLYPEPTIDES FROM BARLEY AND BEER BY HYDROPHOBIC INTERACTION CHROMATOGRAPHY: THE INFLUENCE OF THEIR HYDROPHOBICITY ON FOAM STABILITY
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/j.2050-0416.1983.tb04214.x/fullpdf
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