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Improved solubility of proteins from white and red clover – Inhibition of redox enzymes
Improved solubility of proteins from white and red clover – Inhibition of redox enzymes
2020
B Amer
L. Juul
Anders Møller
H S Møller
Trine Kastrup Dalsgaard
Keywords:
Biochemistry
redox enzymes
improved solubility
Red Clover
Chromatography
Chemistry
Correction
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