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Collaborative evaluation of a qualitative test for peroxidase in oat products (AACC method 22-80)
Collaborative evaluation of a qualitative test for peroxidase in oat products (AACC method 22-80)
2000
R. H. Lane
T. C. Nelsen
S. E. Seibert
Keywords:
Chemistry
Carboxylic Ester Hydrolases
Food science
Biotechnology
Avena
Flavor
Peroxidase
Triacylglycerol lipase
analyse qualitative
qualitative analysis
cereal product
Correction
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