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Browsing by Author "Marson, G. V."

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    Use of Optical and Spectroscopic Technologies to Analyse Food Protein Functionality Through Chemical and Structural Features: A New Approach to Food Formulation

    Marson, G. V.
    ;
    Pereira, Ana  
    ;
    van Kilsdonk, M. H.
    ;
    Dessev, T. T.
    Journal article review
    2026, FOOD AND BIOPROCESS TECHNOLOGY, (19) 4, p.176

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