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February 9, 2017Comprehensive Reviews in Food Science and Food Safety

Harnessing the Potential of Blood Proteins as Functional Ingredients: A Review of the State of the Art in Blood Processing

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Authors

SLSarah A. LynchAMAnne Maria MullenEOEileen O’Neill

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Lynch et al. (2017) studied this question.

synapsesocial.com/papers/69db1d7d00ab073a278397cahttps://doi.org/10.1111/1541-4337.12254
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