Article Versions Notes

Zhao J, Han M, Wu Q, Mao X, Zhang J, Lu Z. Effect of Oxidative Modification by Peroxyl Radical on the Characterization and Identification of Oxidative Aggregates and In Vitro Digestion Products of Walnut (Juglans regia L.) Protein Isolates. Foods. 2022; 11(24):4104. https://doi.org/10.3390/foods11244104

Zhao, Jinjin, Miaomiao Han, Qingzhi Wu, Xiaoying Mao, Jian Zhang, and Zhenkang Lu. 2022. "Effect of Oxidative Modification by Peroxyl Radical on the Characterization and Identification of Oxidative Aggregates and In Vitro Digestion Products of Walnut (Juglans regia L.) Protein Isolates" Foods 11, no. 24: 4104. https://doi.org/10.3390/foods11244104

Zhao, J., Han, M., Wu, Q., Mao, X., Zhang, J., & Lu, Z. (2022). Effect of Oxidative Modification by Peroxyl Radical on the Characterization and Identification of Oxidative Aggregates and In Vitro Digestion Products of Walnut (Juglans regia L.) Protein Isolates. Foods, 11(24), 4104. https://doi.org/10.3390/foods11244104