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10408690590957296
10408690590957296
http://dx.doi.org/10.1080/10408690590957296
Sources, properties and suitability of new thermostable enzymes in food processing.
P356
Q34500958-1230CCBC-433D-4AB9-A601-0DC7901D7933
P356
10408690590957296
http://dx.doi.org/10.1080/10408690590957296