The Immune Barrier: Influence of Food Components on the Intestinal Barrier
Author:
Publisher
Springer International Publishing
Link
https://link.springer.com/content/pdf/10.1007/978-3-031-11523-3_2
Reference30 articles.
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4. Beermann C, Hartung J (2013) Physiological properties of milk ingredients released by fermentation. Food Funct 4(2):185–199
5. Beermann C, Euler M, Herzberg J, Boehm G (2009) Anti-oxidative capacity of enzymatically released peptides from soybean protein isolate. Eur Food Res Technol 229(4):637–644
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