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Description
Disulphide bond formation in food protein aggregation and gelation
Proc Nutr Soc
The quality of evidence was evaluated according to the Grading of Recommendation Assessment, Development and Evaluation (GRADE) guidelines (Guyatt et al., 2008)
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Figure 2 presents our current understanding of the mechanisms and potential therapeutic pathways for oxidative stress-induced nerve damage
95% CI, 0.68-1.53
