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Effects of Temperature on Self-Degradation of Highly Purified Protease (Actinidin) Derived from Kiwi Fruit
Effects of Temperature on Self-Degradation of Highly Purified Protease (Actinidin) Derived from Kiwi Fruit
1994
Yoko Nakanishi
Akiko Naruse
Taketoshi Kajita
Keywords:
Protease
Biochemistry
Kiwi
Chemistry
kiwi fruit
Food science
Degradation (geology)
Correction
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