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HARVARD Citation
Fernández, A. et al. (2016). PH-stat vs. free-fall pH techniques in the enzymatic hydrolysis of whey proteins. Food chemistry. pp. 409-415. [Online].
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Fernández, A. et al. (2016). PH-stat vs. free-fall pH techniques in the enzymatic hydrolysis of whey proteins. Food chemistry. pp. 409-415. [Online].