Elias, Ryan J <br/><br/>
Antioxidant activity of cysteine, tryptophan, and methionine residues in continuous phase beta-lactoglobulin in oil-in-water emulsions.  [electronic resource] 

 -  Journal of agricultural and food chemistry  Dec 2005 
 - 10248-53 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>0021-8561 
<br/><br/><label>Standard No.: </label>10.1021/jf0521698  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Antioxidants--chemistry<br/>Cysteine--chemistry<br/>Emulsions<br/>Fatty Acids, Unsaturated--chemistry<br/>Fish Oils<br/>Lactoglobulins--chemistry<br/>Methionine--chemistry<br/>Oxidation-Reduction<br/>Polidocanol<br/>Polyethylene Glycols<br/>Sulfhydryl Compounds--chemistry<br/>Surface-Active Agents<br/>Thimerosal--chemistry<br/>Tryptophan--chemistry<br/>Water