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S. Storcksdieck, Genannt Bonsmann and R. F. Hurrell Iron-Binding Properties, Amino Acid Composition, and Structure of Muscle Tissue Peptides from in vitro Digestion of Different Meat Sources Journal of Food Science 72

Version of Record online: 24 JAN 2007 | DOI: 10.1111/j.1750-3841.2006.00229.x

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