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Identification of Red Pigments Produced by Cheese-Ripening Bacterial Strains of Glutamicibacter arilaitensis Using HPLC.
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- Dairy, 2021, v. 2, n. 3, p. 396, doi. 10.3390/dairy2030031
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- Article
Enhancing probiotic encapsulation with konjac glucomannan hydrolysate.
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- International Journal of Food Science & Technology, 2024, v. 59, n. 10, p. 7887, doi. 10.1111/ijfs.17084
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- Article
Antioxidant Activities of Konjac Glucomannan Hydrolysates of Different Molecular Weights at Different Values of pH.
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- Foods, 2023, v. 12, n. 18, p. 3406, doi. 10.3390/foods12183406
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- Article