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Peptidomics Analysis of Soy Protein Hydrolysates—Antioxidan..:
Pougoue Ngueukam, Annick Arcelle
;
Klang, Mathilde Julie
;
Zokou, Ronice
...
Foods. 12 (2023) 18 - p. 3498 , 2023
Link:
https://doi.org/10.3390/foods12183498
RT Journal T1
Peptidomics Analysis of Soy Protein Hydrolysates—Antioxidant Properties and Mechanism of their Inhibition of the Oxidation of Palm Olein during Frying Cycles
UL https://suche.suub.uni-bremen.de/peid=cr-10.3390_foods12183498&Exemplar=1&LAN=DE A1 Pougoue Ngueukam, Annick Arcelle A1 Klang, Mathilde Julie A1 Zokou, Ronice A1 Teboukeu Boungo, Gires A1 Djikeng Tonfack, Fabrice A1 Azeez, Barakat Koyinsola A1 Womeni, Hilaire Macaire A1 Tsopmo, Apollinaire PB MDPI AG YR 2023 SN 2304-8158 JF Foods VO 12 IS 18 SP 3498 LK http://dx.doi.org/https://doi.org/10.3390/foods12183498 DO https://doi.org/10.3390/foods12183498 SF ELIB - SuUB Bremen
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