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Food Chemistry 2019 / 3

Protein oxidation during temperature-induced amyloid aggregation of beta-lactoglobulin

Keppler, Julia K., Heyn, Timon R., Meissner, Philipp M., Schrader, Katrin, Schwarz, Karin
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Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2019.02.114
Date:
March, 2019
File:
PDF, 1.82 MB
english, 2019
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