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Antioxidant activity of cysteine, tryptophan, and methionine residues in continuous phase beta-lactoglobulin in oil-in-water emulsions.

Elias RJ, McClements DJ, Decker EA. Antioxidant activity of cysteine, tryptophan, and methionine residues in continuous phase beta-lactoglobulin in oil-in-water emulsions. J Agric Food Chem. 2005 Dec 28; 53(26):10248-53.

View in: PubMed