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Journal Article

Improved solubility of proteins from white and red clover – inhibition of redox enzymes

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Bashar Amer and others

International Journal of Food Science and Technology, Volume 56, Issue 1, January 2021, Pages 302–311, https://doi.org/10.1111/ijfs.14632

Published: 18 June 2020

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Online ISSN 1365-2621
Print ISSN 0950-5423
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