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Oxidation of proline decreases immunoreactivity and alters structure of barley prolamin
Huang, Xin, Sontag-Strohm, Tuula, Stoddard, Frederick L., Kato, YojiVolume:
214
Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2016.07.108
Date:
January, 2017
File:
PDF, 1.77 MB
english, 2017