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Lynch, S.A., Mullen, A.M., O’Neill, E.E. and García, C.á. (2017) Harnessing the Potential of Blood Proteins as Functional Ingredients: A Review of the State of the Art in Blood Processing. Comprehensive Reviews in Food Science and Food Safety, 16, 330-344.
https://doi.org/10.1111/1541-4337.12254

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