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HARVARD Citation
Farrokhi, F. et al. (2020). Effect of pH-dependent fibrillar structure on enzymatic hydrolysis and bioactivity of nanofibrillated whey protein. Lebensmittel-Wissenschaft + Technologie =. p. . [Online].
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Farrokhi, F. et al. (2020). Effect of pH-dependent fibrillar structure on enzymatic hydrolysis and bioactivity of nanofibrillated whey protein. Lebensmittel-Wissenschaft + Technologie =. p. . [Online].