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Journal: International Journal of Molecular SciencesVolume: 26Number: 1404
Article: Lactoferrin: Properties and Potential Uses in the Food Industry
  • Authors:
  • Ranya Demir1,
  • Sümeyye Sarıtaş1 and
  • Mikhael Bechelany2,3,*
  • et al.
Link: https://www.mdpi.com/1422-0067/26/4/1404

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