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Milk Processing Affects Structure, Bioavailability and Immunogenicity of β-lactoglobulin
Bovine milk is subjected to various processing steps to warrant constant quality and consumer safety. One of these steps is pasteurization, which involves the exposure of liquid milk to a high temperature for a limited amount of time. While such heating effectively ameliorates consumer safety concer...
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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MDPI
2020
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7404694/ https://www.ncbi.nlm.nih.gov/pubmed/32635246 http://dx.doi.org/10.3390/foods9070874 |