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Original Article
Structural characteristics and functional properties of walnut glutelin as hydrolyzed: effect of enzymatic modification
Qian Suna College of Food and Pharmaceutics, Xinjiang Agricultural University, Urumqi, China
https://orcid.org/0000-0002-7924-6737View further author information
Zheng Feei Mab Department of Health and Environmental Sciences, Xi’an Jiaotong-Liverpool University, Suzhou, ChinaCorrespondence[email protected] [email protected] [email protected]
https://orcid.org/0000-0002-7276-2229View further author information
Hongxia Zhangc Department of Food Science, University of Otago, Dunedin, New ZealandCorrespondence[email protected] [email protected] [email protected]
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Shujie Maa College of Food and Pharmaceutics, Xinjiang Agricultural University, Urumqi, ChinaView further author information
& Lingming Konga College of Food and Pharmaceutics, Xinjiang Agricultural University, Urumqi, ChinaCorrespondence[email protected] [email protected] [email protected]
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Pages 265-279
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Received 21 Aug 2018, Accepted 22 Jan 2019, Published online: 01 Mar 2019
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