Eur Food Res Technol
 2017
DOI: 10.1007/s00217-017-2897-z
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TGF beta2 concentration in dairy products: the effect of processing on its concentration

Fernanda Lopes da Silva
1
,
Antônio Fernandes de Carvalho
2
,
Moisés Simeão
3
et al.
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