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Protective effects of hyperbaric pressure-processed whey protein isolate and potato phytochemical extracts on models of gut inflammation

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Identiferoai:union.ndltd.org:mcgill.ca/oai:escholarship.mcgill.ca:hm50tw56n
Date January 2012
CreatorsPiccolomini, André
ContributorsStan Kubow (Supervisor1), Linda J Wykes (Supervisor2)
PublisherMcGill University
Source SetsMcGill University
Languagehttp://id.loc.gov/vocabulary/iso639-2/eng
Detected LanguageEnglish
TypeThesis
RightsAll items in eScholarship@McGill are protected by copyright with all rights reserved unless otherwise indicated.
RelationPid: 106432

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