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Pulsed electric fields treatment at different pH enhances the antioxidant and anti-inflammatory activity of ovomucin-depleted egg white

  • Ya-Fei Liu
  • , Indrawati Oey
  • , Phil Bremer
  • , Pat Silcock
  • , Alan Carne
  • , Michelle McConnell

Research output: Contribution to journal › Article › peer-review

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