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Cited article:

Exploring the biodiversity of plant proteins for sustainable foods: Composition and emulsifying properties of the proteins recovered by aqueous extraction from camelina (Camelina sativa L.) seeds

Christelle Lopez, Hanitra Rabesona, Valérie Beaumal, Hélène Sotin, Bruno Novales and Marc Anton
Current Research in Food Science 9 100922 (2024)
https://doi.org/10.1016/j.crfs.2024.100922