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

Overview of attention for article published in Food Chemistry, October 2018

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See the latest publication from Otago Biochemistry: Pulsed electric fields treatment at different pH enhances the antioxidant and anti-inflammatory activity of ovomucin-depleted egg white. https://t.co/trV4gQOd5x Related Articles Pulsed electric fields …

See the latest publication from Otago Biochemistry: Pulsed electric fields treatment at different pH enhances the antioxidant and anti-inflammatory activity of ovomucin-depleted egg white. https://t.co/eayWKWs5Sr Related Articles Pulsed electric fields …

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