PRO-XAN process. Stability of proteins and carotenoid pigments in freshly expressed alfalfa juice
Author:
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf60184a033
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3. Nutritional characteristics of Cassava (Manihot esculenta Crantz) leaf protein concentrates obtained by ultrafiltration and acidic thermocoagulation;Plant Foods for Human Nutrition;1994-06
4. The Bulk Extraction and Quality of Leaf Protein;Vegetables and Vegetable Products;1994
5. Microbial coagulation of alfalfa green juice;Applied and Environmental Microbiology;1987-09
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