The effect of meat processing methods on changes in disulfide bonding and alteration of protein structures: impact on protein digestion products
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Title
The effect of meat processing methods on changes in disulfide bonding and alteration of protein structures: impact on protein digestion products
Authors
Keywords
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Journal
RSC Advances
Volume 8, Issue 31, Pages 17595-17605
Publisher
Royal Society of Chemistry (RSC)
Online
2018-05-15
DOI
10.1039/c8ra02310g
References
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