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The American journal of clinical nutrition , 58 (1), 103105
Higher S o generally enhances proteinprotein interactions, which can influence emulsifying and foaming properties (Chao et al., 2018)
Chekalina NI, Shut SV, Trybrat TA, Burmak YH, Petrov YY, Manusha YI, et al
We can't stress this enough: careful measurement is the bedrock of responsible science
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