Nutrition
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10 january 2020 22:00:04 |
| [ASAP] Biogenic Amines and Free Amino Acids in Traditional Fermented Vegetables--Dietary Risk Evaluation (Journal of Agricultural and Food Chemistry) |
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Tweet Journal of Agricultural and Food ChemistryDOI: 10.1021/acs.jafc.9b05625 |
| 230 viewsCategory: Chemistry, Nutrition |
 [ASAP] Chemical Stability of Lycopene in Processed Products: A Review of the Effects of Processing Methods and Modern Preservation Strategies (Journal of Agricultural and Food Chemistry)[ASAP] Bovine Lactoferrin Quantification in Dairy Products by a Simple Immunoaffinity Magnetic Purification Method Coupled with High-Performance Liquid Chromatography with Fluorescence Detection (Journal of Agricultural and Food Chemistry) 
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