Iron-binding properties, amino acid composition, and structure of muscle tissue peptides from in vitro digestion of different meat sources. (Q46905364)
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scientific article published in January 2007
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | Iron-binding properties, amino acid composition, and structure of muscle tissue peptides from in vitro digestion of different meat sources. |
scientific article published in January 2007 |
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Iron-binding properties, amino acid composition, and structure of muscle tissue peptides from in vitro digestion of different meat sources (English)
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