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Purification, characterization, immobilization and kinetic studies of catalase from a novel source Sechium edule.
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- International Journal of Chemical Kinetics, 2021, v. 53, n. 5, p. 596, doi. 10.1002/kin.21468
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- Article
Effect of xanthan gum, guar gum, and pectin on physicochemical, color, textural, sensory, and drying characteristics of kiwi fruit leather.
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- Journal of Food Processing & Preservation, 2021, v. 45, n. 5, p. 1, doi. 10.1111/jfpp.15478
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- Article