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This page is a summary of: Effect of High Hydrostatic Pressure on the Secondary Structures of BSA and Apo- and Holo-α-Lactalbumin Employing Fourier Transform Infrared Spectroscopy, Journal of Food Science, May 2002, Wiley,
DOI: 10.1111/j.1365-2621.2002.tb10285.x.
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