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The production of an infant formula with a minimally processed route impacts its nutritional, physiological and sensorial qualities

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https://hal.inrae.fr/hal-03367421
Contributor : amelie deglaire Connect in order to contact the contributor
Submitted on : Wednesday, October 6, 2021 - 10:55:21 AM
Last modification on : Friday, May 20, 2022 - 9:06:46 AM
Long-term archiving on: : Friday, January 7, 2022 - 6:36:42 PM

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Distributed under a Creative Commons Attribution - NonCommercial - NoDerivatives 4.0 International License

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  • HAL Id : hal-03367421, version 1

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Amélie Deglaire, Anne Blais, Juliane Calvez, Géraldine Lucchi, Karine Gourrat, et al.. The production of an infant formula with a minimally processed route impacts its nutritional, physiological and sensorial qualities. NIZO Dairy conference, NIZO Food Research,FrieslandCampina, Wageningen University, Oct 2021, online, France. ⟨hal-03367421⟩

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