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3-Chlorotyrosine formation versus other molecular changes induced by hypochlorous acid in proteins: a study using dairy proteins as a model
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A comparative study of lipid and hypochlorous acid induced oxidation of soybean proteins
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Identification of modified lysozyme peptides upon photo-oxidation by LC-TOF-MS
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Hypochlorous and peracetic acid induced oxidation of dairy proteins
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Interaction between whey proteins and lipids during light-induced oxidation