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Oxidative stability of soy proteins: From ground soybeans to structured products

Patrícia Duque-Estrada1, Konstantina Kyriakopoulou1, Wouter de Groot1

  • 1Food Process Engineering, Wageningen University & Research, PO Box 17, 6700 AA Wageningen, the Netherlands.

Food Chemistry
|March 7, 2020
PubMed

Keywords:
CarbonylationLipid oxidationProtein oxidationSoy protein isolateThiols

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