reference/7182315

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endingPage	1944
issn	0362-028X
issueIdentifier	9
pageRange	1939-1944
publicationName	Journal of Food Protection
startingPage	1939
bibliographicCitation	Dávalos A, Miguel M, Bartolomé B, López-Fandiño R. Antioxidant activity of peptides derived from egg white proteins by enzymatic hydrolysis. J Food Prot. 2004 Sep;67(9):1939–44. doi: 10.4315/0362-028x-67.9.1939. PMID: 15453585.
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date	200409
identifier	https://pubmed.ncbi.nlm.nih.gov/15453585 https://doi.org/10.4315/0362-028x-67.9.1939
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language	English
source	https://www.crossref.org/ https://pubmed.ncbi.nlm.nih.gov/
title	Antioxidant Activity of Peptides Derived from Egg White Proteins by Enzymatic Hydrolysis
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