High concentrations of casein proteins exacerbate radical chain reactions and increase the extent of oxidative damage

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Authors: Eduardo Fuentes-Lemus; ShuwenJiang; PerHägglund; Michael J.Davies

Journal title: Food Hydrocolloids

Journal publisher: Elsevier BV

Published year: 2021

DOI identifier: 10.1016/j.foodhyd.2021.107060

ISSN: 0268-005X