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Showing 1 - 20 results of 123 for search '(( decrease on decrease their processing ) OR ( decrease food decrease decrease after ))~', query time: 0.96s Refine Results
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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10
Published 2015
“...This work evaluates the influence of the type of surfactant (Tween 20, SDS and DTAB) and processing...”
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14
Published 2020
“... of PAHs in the shells (31%) and, after pressing, compounds remained mainly in the cocoa butter...”
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17
Published 2021
“... value-added ingredients, increasing food system efficiency and environmental sustainability. In the...”
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