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Malondialdehyde treatment reduced immunoreactivity of amandin and delayed its digestion.
- Published in:
- Food Quality & Safety, 2023, v. 7, p. 1, doi. 10.1093/fqsafe/fyad013
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- Article
Effect of malondialdehyde oxidation on structure and physicochemical properties of amandin.
- Published in:
- International Journal of Food Science & Technology, 2022, v. 57, n. 5, p. 2646, doi. 10.1111/ijfs.15213
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- Article