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The effect of iron on the oxidative stability of an emulsion-oil food water stabilized by milk protein.
The effect of iron on the oxidative stability of an emulsion-oil food water stabilized by milk protein.
2009
M. Yordanov
T. Cojocaru
T. Gogova
Keywords:
Lactoglobulins
Oxidative phosphorylation
Chemistry
Food science
Emulsion
milk protein
Correction
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