Corrigendum to “Characteristics and antioxidant activity of hydrolyzed β-lactoglobulin-glucose Maillard reaction products” [Food Research International 46 (2012) 55–61]
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2012 ◽
Vol 46
(1)
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pp. 55-61
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2016 ◽
Vol 26
(11)
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pp. 2680-2684
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2013 ◽
Vol 94
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pp. 1332-1339
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2008 ◽
Vol 1126
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pp. 220-224
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2009 ◽
Vol 111
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pp. 109-111
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2016 ◽
Vol 53
(11)
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pp. 3978-3985
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