[Elsevier] Structural and chemical changes induced by temperature and pH hinder the digestibility of whey proteins

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journalㄩFood Chemistry

AuthorsㄩFrancesca Accardo; Giulia Leni; Tullia Tedeschi; Barbara Prandi; Stefano Sforza

Published dateㄩ2022-9-

DOIㄩ10.1016/j.foodchem.2022.132884

PDF linkㄩhttps://www.sciencedirect.com/sc ... 308814622008469/pdf

Article linkㄩhttps://doi.org/10.1016/j.foodchem.2022.132884

Article SourceㄩElsevier BV


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montalbano Post time Yesterday 23:40 | Show all posts

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