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Cross-linking proteins by laccase-catalyzed oxidation: importance relative to other modifications

Charlotte L Steffensen1, Mogens L Andersen, Peter E Degn

  • 1Department of Food Science, Faculty of Agricultural Sciences, Aarhus University, Foulum, Tjele, Denmark. charlotte.l.steffensen@agrsci.dk

Journal of Agricultural and Food Chemistry
|December 5, 2008
PubMed

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