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Flavocytochrome b2-Based Enzymatic Method of L-Lactate Assay in Food Products
Published 2013-01-01“…A high correlation between results of the proposed method and reference ones proves the possibility to use flavocytochrome b2-catalysed reaction for enzymatic measurement of L-lactate in biotechnology and food chemistry.…”
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Comparative study of packaging materials developed from fish and legume protein concentrates
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Tannins for food preservation and human health: A review of current knowledge
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Ultrasound-assisted modification of oat protein isolates: Structural and functional enhancements
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