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Publication
3-Chlorotyrosine formation versus other molecular changes induced by hypochlorous acid in proteins: a study using dairy proteins as a model
Journal Contribution - Journal Article
Journal: LWT-FOOD SCIENCE AND TECHNOLOGY
ISSN: 0023-6438
Volume: 68
Pages: 145 - 152
BOF-keylabel:yes
IOF-keylabel:yes
BOF-publication weight:3
CSS-citation score:1
Authors:International
Authors from:Higher Education
Accessibility:Closed