Sulfur Amino Acid Stability. Hydrogen Peroxide Treatment of Casein, Egg White, and Soy Isolate
- 1 July 1982
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 47 (4) , 1181-1183
- https://doi.org/10.1111/j.1365-2621.1982.tb07644.x
Abstract
No abstract availableThis publication has 16 references indexed in Scilit:
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