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Retention of riboflavin (vitamin B2) in cheese using bovine milk fat globule membrane as the riboflavin-carrier.
Retention of riboflavin (vitamin B2) in cheese using bovine milk fat globule membrane as the riboflavin-carrier.
1990
C. Kanno
N. Azuma
T. Imai
Keywords:
Vitamin
Membrane
Food science
Riboflavin
Milk fat globule
Chemistry
Globules of fat
bovine milk
milk fat
vitamin b2
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