Article Versions Notes

Wu M, Li Z, Wei R, Luan Y, Hu J, Wang Q, Liu R, Ge Q, Yu H. Role of Disulfide Bonds and Sulfhydryl Blocked by N-Ethylmaleimide on the Properties of Different Protein-Stabilized Emulsions. Foods. 2021; 10(12):3079. https://doi.org/10.3390/foods10123079

Wu, Mangang, Zhikun Li, Ranran Wei, Yi Luan, Juan Hu, Qingling Wang, Rui Liu, Qingfeng Ge, and Hai Yu. 2021. "Role of Disulfide Bonds and Sulfhydryl Blocked by N-Ethylmaleimide on the Properties of Different Protein-Stabilized Emulsions" Foods 10, no. 12: 3079. https://doi.org/10.3390/foods10123079

Wu, M., Li, Z., Wei, R., Luan, Y., Hu, J., Wang, Q., Liu, R., Ge, Q., & Yu, H. (2021). Role of Disulfide Bonds and Sulfhydryl Blocked by N-Ethylmaleimide on the Properties of Different Protein-Stabilized Emulsions. Foods, 10(12), 3079. https://doi.org/10.3390/foods10123079