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Pink colour formation in hydrolysed casein:
Johns, Paul W.
International Journal of Food Science & Technology. 56 (2021) 7 - p. 3432-3442 , 2021
Link:
https://doi.org/10.1111/ijfs.14967
RT Journal T1 <Title>Pink colour formation in hydrolysed casein</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1111_ijfs.14967&Exemplar=1&LAN=DE A1 Johns, Paul W. PB Wiley YR 2021 SN 0950-5423 SN 1365-2621 JF International Journal of Food Science & Technology VO 56 IS 7 SP 3432 OP 3442 LK http://dx.doi.org/https://doi.org/10.1111/ijfs.14967 DO https://doi.org/10.1111/ijfs.14967 SF ELIB - SuUB Bremen
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