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APA Citation
Matsuoka, R., Kurihara, H., Nishijima, N., Oda, Y., & Handa, A. (2019). egg White Hydrolysate Retains the Nutritional Value of Proteins and Is Quickly Absorbed in Rats. TheScientificWorldjournal, 2019, . http://access.bl.uk/ark:/81055/vdc_100091298593.0x000053