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Formation of Protein-Bound 3,4-Dihydroxyphenylalanine and 5-S-Cysteinyl-3,4-dihydroxyphenylalanine as New Cross-Linkers in Gluten / Takasaki, S / American Chemical Society, Books and Journals Division] / JOURNAL OF AGRICULTURAL AND FOOD CHEMIST / 3472 / 1997
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