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Journal: FoodsVolume: 12Number: 3498
Article: Peptidomics Analysis of Soy Protein Hydrolysates—Antioxidant Properties and Mechanism of their Inhibition of the Oxidation of Palm Olein during Frying Cycles
- Authors:
- Annick Arcelle Pougoue Ngueukam1,
- Mathilde Julie Klang1 and
- Ronice Zokou1
- et al.
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