1. Oxidative stability of soy proteins: From ground soybeans to structured products. (15th July 2020) Authors: Duque-Estrada, Patrícia; Kyriakopoulou, Konstantina; de Groot, Wouter; van der Goot, Atze Jan; Berton-Carabin, Claire C. Journal: Food chemistry Issue: Volume 318(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗