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Iso-FUJI


 

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Iso-FUJI
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Iso-FUJI Volactive® 700 grams - YAMAMOTO NUTRITION

YAMAMOTO NUTRITION Iso-FUJI Volactive® 700 grams £ 36,70 on special offer £ 48,93

Minimum price of the last 30 days: £ 34,25
Votes: 266 Yamamoto® Nutrition Iso-FUJI Volactive® 700 grams. Iso-FUJI Volactive® is a dietary supplement with a whey-protein basis isolated by cross-flow ultrafiltration and microfiltration Volactive® Ultra Whey XP quality. Microfiltration is the most expensive process for the isolation of protein supplements with a whey-protein basis, but it is also the one that is best at preserving the integrity and the presence of bio-active protein fractions, which determine the quality of the protein.

Iso-FUJI Volactive® 2000 grams - YAMAMOTO NUTRITION

YAMAMOTO NUTRITION Iso-FUJI Volactive® 2000 grams £ 77,34 on special offer £ 103,11

Minimum price of the last 30 days: £ 72,18
Votes: 1303 Yamamoto® Nutrition Iso-FUJI Volactive® 2000 grams. Iso-FUJI Volactive® is a dietary supplement with a whey-protein basis isolated by cross-flow ultrafiltration and microfiltration Volactive® Ultra Whey XP quality. Microfiltration is the most expensive process for the isolation of protein supplements with a whey-protein basis, but it is also the one that is best at preserving the integrity and the presence of bio-active protein fractions, which determine the quality of the protein.

Iso-FUJI 100% NATURAL Volactive® 700 grams - YAMAMOTO NUTRITION

YAMAMOTO NUTRITION Iso-FUJI 100% NATURAL Volactive® 700 grams £ 36,70 on special offer £ 48,93

Minimum price of the last 30 days: £ 30,83
Votes: 83 Yamamoto® Nutrition Iso-FUJI 100% NATURAL Volactive® 700 grams. Iso-FUJI 100% NATURAL Volactive® is a dietary supplement with a whey-protein basis isolated by cross-flow ultrafiltration and microfiltration Volactive® Ultra Whey XP quality. Microfiltration is the most expensive process for the isolation of protein supplements with a whey-protein basis, but it is also the one that is best at preserving the integrity and the presence of bio-active protein fractions, which determine the quality of the protein.

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