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2013•Food ChemistryRequires access

Proposal of mechanism of the freeze–thaw fractionation of 7S and 11S globulins in soymilk

Kazuhiro Morita, Makoto Shimoyamada

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Key concepts: Fractionation, Globulin, Chemistry, Chromatography, Precipitation, Sodium, Raw material, Food science

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Proposal of mechanism of the freeze–thaw fractionation of 7S and 11S globulins in soymilk — Research Paper | ScholarLens