5 results on '"Dalgalarrondo M"'
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2. Interaction of bovine -lactalbumin with fatty acids as determined by partition equilibrium and fluorescence spectroscopy
3. Chemical and structural characterisation of low-density lipoproteins purified from hen egg yolk
4. Evolution of β-lactoglobulin and α-lactalbumin content during yoghurt fermentation
5. Conformation of β-Lactoglobulin at an Oil/Water Interface as Determined from Proteolysis and Spectroscopic Methods
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