Effect of hydroxyl radical-induced oxidation on the structure and heat-induced gel properties of ovalbumin
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Title
Effect of hydroxyl radical-induced oxidation on the structure and heat-induced gel properties of ovalbumin
Authors
Keywords
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Journal
JOURNAL OF FOOD PROCESSING AND PRESERVATION
Volume 42, Issue 6, Pages e13626
Publisher
Wiley
Online
2018-04-15
DOI
10.1111/jfpp.13626
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