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Journal of Spectroscopy
Volume 2015, Article ID 935901, 6 pages
http://dx.doi.org/10.1155/2015/935901
Research Article

Changes of pH in β-Lactoglobulin and β-Casein Solutions during High Pressure Treatment

Food Chemistry, Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 30, 1958 Frederiksberg, Denmark

Received 29 October 2014; Accepted 9 February 2015

Academic Editor: Guang Zhu

Copyright © 2015 Karsten Olsen et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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