Hypochlorous and peracetic acid induced oxidation of dairy proteins.
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Frédéric Mestdagh | Bruno De Meulenaer | B. De Meulenaer | Barbara Kerkaert | T. Cucu | Tatiana Cucu | Philip Roger Aedo | Shen Yan Ling | B. Kerkaert | F. Mestdagh | P. Aedo | Shen Ling
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