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Effects of temperature, pH, incubation time and pepsin concentration on the in vitro stability of intrinsic phytase of wheat, barley and rye

✍ Scribed by O. Esmaeilipour; M.M. Van Krimpen; A.W. Jongbloed; L.H. De Jonge; P. Bikker

No coin nor oath required. For personal study only.

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