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Hydrolyzed collagen (gelatin) decreases food efficiency and the bioavailability of high-quality protein in rats
BORDIN, Cláudia Cantelli Daud, NAVES, Maria Margareth VelosoVolume:
28
Journal:
Revista de Nutrição
DOI:
10.1590/1415-52732015000400008
Date:
August, 2015
File:
PDF, 398 KB
2015