Oxidation of methionine residues of food proteins and nutritional availability of protein-bound methionine sulphoxide
- 30 April 1978
- journal article
- Published by Elsevier BV in Food Chemistry
- Vol. 3 (2), 85-102
- https://doi.org/10.1016/0308-8146(78)90027-4
Abstract
No abstract availableKeywords
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