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Journal: Foods, 2021
Volume: 10
Number: 593
593
Article: Comparative Study of Oxidative Structural Modifications of Unadsorbed and Adsorbed Proteins in Whey Protein Isolate-Stabilized Oil-in-Water Emulsions under the Stress of Primary and Secondary Lipid Oxidation Products
Authors: by Jiaxin Chen, Jinhai Zhao, Baohua Kong, Qian Chen, Qian Liu and Chengguo Liu
Link: https://www.mdpi.com/2304-8158/10/3/593

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