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The impact of gelatin and bovine serum albumin on the activities of antioxidants in a food model.
Department of Food and Nutritional Sciences, The School of Chemistry, Food and Pharmacy, University of Reading, Whiteknights, Reading RG6 6AP, UK
Biography:
Department of Food and Nutritional Sciences, The School of Chemistry, Food and Pharmacy, University of Reading, Whiteknights, Reading RG6 6AP, UK Department of Food Science and Technology, Federal University of Technology, Akure, Nigeria
Subjects of specialization: Food technology
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