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T Van Hecke

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Biochemical and Biophysical Research Communications|June 5, 2004
pDNA bioparticles: comparative heterogeneity, surface, binding, and activity analysesP Medberry, S Dennis, T Van Hecke, et al.
Food Research International (Ottawa, Ont.)|December 3, 2017
The potential of herbs and spices to reduce lipid oxidation during heating and gastrointestinal digestion of a beef productT Van Hecke, P L Ho, S Goethals, et al.
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Showing results (1-10 of 2) with videos related to

Sort By:
Pageof 1
Biochemical and Biophysical Research Communications|June 5, 2004
pDNA bioparticles: comparative heterogeneity, surface, binding, and activity analysesP Medberry, S Dennis, T Van Hecke, et al.
Food Research International (Ottawa, Ont.)|December 3, 2017
The potential of herbs and spices to reduce lipid oxidation during heating and gastrointestinal digestion of a beef productT Van Hecke, P L Ho, S Goethals, et al.
Pageof 1