High Hydrostatic Pressure Pretreatment of Whey Protein Isolates Improves Their Digestibility and Antioxidant Capacity
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High Hydrostatic Pressure Pretreatment of Whey Protein Isolates Improves Their Digestibility and Antioxidant Capacity
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article científic
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article scientifique
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articolo scientifico
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artigo científico
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bilimsel makale
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scientific article published on 28 May 2015
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vedecký článok
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vetenskaplig artikel
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videnskabelig artikel
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vědecký článek
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High Hydrostatic Pressure Pret ...... ility and Antioxidant Capacity
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High Hydrostatic Pressure Pret ...... lity and Antioxidant Capacity.
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type
label
High Hydrostatic Pressure Pret ...... ility and Antioxidant Capacity
@en
High Hydrostatic Pressure Pret ...... lity and Antioxidant Capacity.
@nl
prefLabel
High Hydrostatic Pressure Pret ...... ility and Antioxidant Capacity
@en
High Hydrostatic Pressure Pret ...... lity and Antioxidant Capacity.
@nl
P2093
P2860
P356
P1433
P1476
High Hydrostatic Pressure Pret ...... ility and Antioxidant Capacity
@en
P2093
Behnam Azadi
Brian Meehan
Cameron D Skinner
Kebba Sabally
Larry C Lands
Michèle M Iskandar
Nadir Mawji
P2860
P304
P356
10.3390/FOODS4020184
P50
P577
2015-05-28T00:00:00Z