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For: Cian RE, Drago SR, González RJ. Influence of pH on colour and iron content of peptide fractions obtained from bovine Hb concentrate hydrolysates. Int J Food Sci Technol 2012. [DOI: 10.1111/j.1365-2621.2012.02979.x] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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