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Elsevier

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Binding of aroma compounds with legumin. III. Thermodynamics of competitive binding of aroma compounds with 11S globulin depending on the structure of aroma compounds

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Retention of aroma compounds by proteins in aqueous solution

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Binding of volatile aroma compounds to can linings with different polymeric characteristics

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Effects of acetylation and succinylation on the functional properties of the canola 12S globulin

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