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Linda de S. Terkelsen
Linda de S. Terkelsen
University of Copenhagen
Food science
Green tea extract
Biochemistry
Thiol
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Green tea extract impairs meat emulsion properties by disturbing protein disulfide cross-linking
2015
Meat Science
Sisse Jongberg
Linda de S. Terkelsen
Rikke Miklos
Marianne N. Lund
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Citations (68)
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