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The stability of almond β-glucosidase during combined high pressure–thermal processing: a kinetic study

✍ Scribed by Netsanet Shiferaw Terefe, Paul Sheean…

Book ID: 120766992
Publisher: Springer
Year: 2012
Tongue: English
Weight: 282 KB
Volume: 97
Category: Article
ISSN: 1432-0614
DOI: 10.1007/s00253-012-4162-5

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