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Journal: Foods, 2015
Volume: 4
Number: 184
184-207
Article: High Hydrostatic Pressure Pretreatment of Whey Protein Isolates Improves Their Digestibility and Antioxidant Capacity
Authors: by Michèle M. Iskandar, Larry C. Lands, Kebba Sabally, Behnam Azadi, Brian Meehan, Nadir Mawji, Cameron D. Skinner and Stan Kubow
Link: https://www.mdpi.com/2304-8158/4/2/184

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