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Camille Loupiac
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Effect of high hydrostatic pressure on the structure of the soluble protein fraction in Porphyridium cruentum extractsInnovative Food Science & Emerging Technologies / Innovative Food Science and Emerging Technologies , 2019, 58, pp.102226. ⟨10.1016/j.ifset.2019.102226⟩
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hal-02321268v1
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