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Oxidative stability of iron fortified goat and cow milk and their peptide isolates

A Smialowska1, L Matia-Merino1, A J Carr1

  • 1Massey Institute of Food Science and Technology, School of Food and Nutrition, Massey University, Palmerston North, New Zealand.

Food Chemistry
|August 3, 2017
PubMed

Keywords:
CaseinGoatOxidationPhosphopeptides

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