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Modelling the ageing gastrointestinal system <i>in-vitro</i> using whey protein isolate.

Food Chem X · 2026 · PMC12936768 · PMID 41767658

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showed a trendno p-value reported
DH% similarly showed a trend of a pH effect, with lower pH resulting in higher DH%, but this is not clear between OA2 and OA3 due to the large standard deviation obtained for OA3 samples.

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