3-chlorotyrosine formation versus other molecular changes induced by hypochlorous acid in proteins: A study using dairy proteins as a model
| Autor: | Bao Loan, Huynh Nguyen, Kerkaert, Barbara, Cucu, Tatiana, Mestdagh, Frédéric, De Meulenaer, Bruno |
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| Zdroj: | In LWT - Food Science and Technology May 2016 68:145-152 |
| Databáze: | ScienceDirect |
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