ĄāV@Þ
åĪ―ņŋĖá ŠŦŧÅĖĐIEA~hŧÉæéiŋŧ
Improvement of the functional properties of soy protein by spontaneous deamidation occurred in a low water activity.
ÁĄ@šv^ž yæ16Š 1995 Page104z