Lactoferrin: Properties and Potential Uses in the Food Industry
Sercan Karav(Çanakkale Onsekiz Mart Üniversitesi), Sümeyye Sarıtaş(Çanakkale Onsekiz Mart Üniversitesi), Mikhaël Bechelany(École Nationale Supérieure de Chimie de Montpellier)
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