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8
Published 2013
... analyzed properties of the pressurized gel showed significant changes after the storage period. The highest...
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9
Published 1981
... no detectable decrease in activity when held for more than 16 hr at 47°C or 2 hr at 60°C. The enzyme liberated...
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14
Published 2005
... promoted a growing interest in these applications, especially with concern to their potentialities for food...
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20
Published 2015
...This work evaluates the influence of the type of surfactant (Tween 20, SDS and DTAB) and processing...
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