Supplementation of fermented Maillard-reactive whey protein enhances immunity by increasing NK cell activity
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Title
Supplementation of fermented Maillard-reactive whey protein enhances immunity by increasing NK cell activity
Authors
Keywords
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Journal
Food & Function
Volume 8, Issue 4, Pages 1718-1725
Publisher
Royal Society of Chemistry (RSC)
Online
2017-04-06
DOI
10.1039/c6fo01458e
References
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