Characteristics of Isolation and Functionality of Protein from Tomato Pomace Produced with Different Industrial Processing Methods
Dongyan Shao(University of California, Davis), Zhiliang Fan(Guizhou University), Ang Zhang(Chinese PLA General Hospital), Tianli Yue(Institute of Food Science & Technology), Zhongli Pan(University of California, Davis), Griffiths G. Atungulu(United States Department of Agriculture)
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