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Véronique Suzanne Santé-Lhoutellier
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High True Ileal Digestibility but Not Postprandial Utilization of Nitrogen from Bovine Meat Protein in Humans Is Moderately Decreased by High-Temperature, Long-Duration CookingJournal of Nutrition, 2015, 145 (10), pp.2221-2228. ⟨10.3945/jn.115.216838⟩
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