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Protein and lipid oxidation in Parma ham during production.
J Agric Food Chem. 2012 Sep 26;60(38):9737-45. doi: 10.1021/jf3026887. Epub 2012 Sep 11.
J Agric Food Chem. 2012.
PMID: 22937878
Isoenergic modification of whey protein structure by denaturation and crosslinking using transglutaminase.
Stender EGP , Koutina G , Almdal K , Hassenkam T , Mackie A , Ipsen R , Svensson B .
Stender EGP , et al. Among authors: koutina g.
Food Funct. 2018 Feb 21;9(2):797-805. doi: 10.1039/c7fo01451a.
Food Funct. 2018.
PMID: 29327016
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