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Updated: Jan 7, 2026

10:45
Stable Aqueous Suspensions of Manganese Ferrite Clusters with Tunable Nanoscale Dimension and Composition
Published on: February 5, 2022
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Alteraciones inducidas por el calor en los complejos basados en la lactoferrina y la pectina de bajo/alto metoxilo:
Chuanrui Jiang1, Mujuan Yu1, Wenfei Fu1
1Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun, 130062, China.
Journal of dairy science
|January 2, 2026
Resumen
No abstract available in PubMed .
Palabras clave:
atributo funcionalLactoferrina y sus derivadosPectina y sus derivadosPropiedad estructuralMás Videos Relacionados
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