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Page 1
Ripening of Hard Cheese Produced from Milk Concentrated by Reverse Osmosis.
Foods. 2019 May 15;8(5):165. doi: 10.3390/foods8050165.
Foods. 2019.
PMID: 31096639
Free PMC article.
Impact of Fermentation and Phytase Treatment of Pea-Oat Protein Blend on Physicochemical, Sensory, and Nutritional Properties of Extruded Meat Analogs.
Kaleda A, Talvistu K, Tamm M, Viirma M, Rosend J, Tanilas K, Kriisa M, Part N, Tammik ML.
Kaleda A, et al. Among authors: part n.
Foods. 2020 Aug 5;9(8):1059. doi: 10.3390/foods9081059.
Foods. 2020.
PMID: 32764254
Free PMC article.
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Stachylines A-D from the sponge-derived fungus Stachylidium sp.
Almeida C, Part N, Bouhired S, Kehraus S, König GM.
Almeida C, et al. Among authors: part n.
J Nat Prod. 2011 Jan 28;74(1):21-5. doi: 10.1021/np1005345. Epub 2010 Dec 16.
J Nat Prod. 2011.
PMID: 21162532
Free PMC article.
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