Interaction between whey proteins and lipids as result of light-induced oxidationReport as inadecuate




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(2010)Exchange : open innovation for feed, food and health, where industry and academia meet.p.48-48 Mark

Please use this url to cite or link to this publication: http://hdl.handle.net/1854/LU-1175998



Author: Frédéric Mestdagh , Barbara Kerkaert , Tatiana Cucu and Bruno De Meulenaer

Source: https://biblio.ugent.be/publication/1175998



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