Showing 1 - 20 results of 143 for search '(( decrease the decrease food processing ) OR ( decrease food decrease decrease after ))~', query time: 1.30s Refine Results
10
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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11
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 2023
... healthy food ingredient. Moreover, the enrichment with yeast protein extract (YPE) may be useful to design...
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