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Effect of water activity on the sensory crispness and mechanical deformation of snack food products

Mechanisms of Ageing and Development, 197 , 111521

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The active fraction turned out to be a tripeptide glycine, histidine, lysine bound to a copper ion.1 That observation kicked off five decades of research

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By 2050, it is estimated that 10 million people will die due to antimicrobial resistance infection (Niu C