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Jongberg, Sisse; Terkelsen, Linda de S.; Miklos, Rikke; Lund, Marianne N. . (2015). Green tea extract impairs meat emulsion properties by disturbing protein disulfide cross-linking. Meat Science, 100(), 2–9. doi:10.1016/j.meatsci.2014.09.003 

An interview with Sci-Hub Founder Alexandra Elbakyan,Who exactly should pay for academic research