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Protein-protein crosslinking in food: methods, consequences, applications
Role of muscle endopeptidases and their inhibitors in meat tenderness
Sentandreu, M.A.; Coulis, G.; Ouali, A.
Food design - from the methodological approach to the case study of low-calorie syrups
Manzocco, L.; Nicoli, M.C.
Nuraceuticals bioprocessing to supersede food technology?
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