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Enhancement of Antioxidant Property of N-Carboxymethyl Chitosan and Its Application in Strawberry Preservation.
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- Molecules, 2022, v. 27, n. 23, p. 8496, doi. 10.3390/molecules27238496
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- Article
Enhancing the Physicochemical Attributes of Dough and Noodles through the Incorporation of Bacillus vallismortis Laccase.
- Published in:
- Foods, 2023, v. 12, n. 22, p. 4146, doi. 10.3390/foods12224146
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- Article