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D.et al (2003)
To understand the variation among bound and free phenolics is crucial for evaluating the nutritional content of cereals and for making processing methods, including fermentation, that enhance the bioavailability and functional potential of the compound
Pain perception and management: where do we stand
The ChaC1 active site: defining the residues and determining the role of ChaC1-exclusive residues in the structural and functional stability
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