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Elsevier, Food Hydrocolloids, (61), p. 914-922

DOI: 10.1016/j.foodhyd.2016.07.015

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Amyloid-like aggregation of ovalbumin: Effect of disulfide reduction and other egg white proteins

Journal article published in 2016 by Koen J. A. Jansens ORCID, Kristof Brijs, Jan A. Delcour ORCID, Martin G. Scanlon
This paper was not found in any repository, but could be made available legally by the author.
This paper was not found in any repository, but could be made available legally by the author.

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