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Journal: Int. J. Mol. Sci., 2025
Volume: 26
Number: 1404

Article: Lactoferrin: Properties and Potential Uses in the Food Industry
Authors: by Ranya Demir, Sümeyye Sarıtaş, Mikhael Bechelany and Sercan Karav
Link: https://www.mdpi.com/1422-0067/26/4/1404

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