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14
Published 2013
... be used to understand increases and decreases in mycotoxin levels in foods, on the basis that...
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18
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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20
Published 2015
... nm). The increase of the oil:water ratio lead to a decrease of Hd for the non-ionic nanoemulsions (from 341...
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