http://rdf.ncbi.nlm.nih.gov/pubchem/reference/202292215

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contentType Journal Article
endingPage 125
issn 2193-4134
2193-4126
issueIdentifier 1
pageRange 114-125
publicationName Journal of Food Measurement and Characterization
startingPage 114
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bibliographicCitation Ma C, Zhao J, Wu F, Zhang Q, Zhao X. The non-covalent interacting forces and scavenging activities to three free radicals involved in the caseinate–flavonol (kaempferol and quercetin) complexes. Journal of Food Measurement and Characterization. 2021 Sep 09;16(1):114–25. doi: 10.1007/s11694-021-01157-5.
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http://rdf.ncbi.nlm.nih.gov/pubchem/author/MD5_368d6210129cfbf17f6fc9257b4020ee
date 2021-09-09^^<http://www.w3.org/2001/XMLSchema#date>
identifier https://doi.org/10.1007/s11694-021-01157-5
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https://portal.issn.org/resource/ISSN/2193-4126
language English
source https://scigraph.springernature.com/
https://www.crossref.org/
title The non-covalent interacting forces and scavenging activities to three free radicals involved in the caseinate–flavonol (kaempferol and quercetin) complexes

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