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Hexanal synthesis in isolated soy proteins
W. L. Boatright, G. Lu
Animal and Food Sciences
Research output
:
Contribution to journal
›
Article
›
peer-review
16
Scopus citations
Overview
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Dive into the research topics of 'Hexanal synthesis in isolated soy proteins'. Together they form a unique fingerprint.
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Chemistry
Synthesis (Chemical)
100%
Hexanal
100%
Protein
100%
Concentration
44%
Linoleic Acid
33%
Reducing Agent
22%
Sample
11%
Carbon
11%
Sodium
11%
N-Ethylmaleimide
11%
Iodoacetic Acid
11%
Heating
11%
Cysteine
11%
Thiol
11%
Sodium Sulfite
11%
Pharmacology, Toxicology and Pharmaceutical Science
Hexanal
100%
Soybean Protein
100%
Linoleic Acid
33%
Carbon 13
22%
Reducing Agent
22%
Iodoacetic Acid
11%
Sodium Sulfite
11%
Cysteine
11%
Carbon
11%
Sodium
11%
Isotope
11%
Dithiothreitol
11%
N Ethylmaleimide
11%
Thiol
11%
Biochemistry, Genetics and Molecular Biology
Synthesis
100%
Soy Protein
100%
Linoleic Acid
42%
Iodoacetic Acid
14%
Sample
14%
Heating
14%
N-Ethylmaleimide
14%
Dithiothreitol
14%
Thiol
14%
Cysteine
14%
Sodium Sulfite
14%