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Journal: Foods, 2021
Volume: 10
Number: 3079
Article:
Role of Disulfide Bonds and Sulfhydryl Blocked by N-Ethylmaleimide on the Properties of Different Protein-Stabilized Emulsions
Authors:
by
Mangang Wu, Zhikun Li, Ranran Wei, Yi Luan, Juan Hu, Qingling Wang, Rui Liu, Qingfeng Ge and Hai Yu
Link:
https://www.mdpi.com/2304-8158/10/12/3079
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