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Lyophilization decreases the formation of dialyzable iron by extraction and digestion of chicken breast muscle

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Heating chicken breast muscle reduces the amount of dialyzable iron after extraction and digestion

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In vitro intestinal transport and antihypertensive activity of ACE inhibitory pea and whey digests

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Fast and Slow Proteins: Modulation of the Gastric Behavior of Whey and Casein In Vitro

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