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N-Benzyloxycarbonyl-L-Prolin, 98+ %, Thermo Scientific™
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Journal of Food Science 1966 Volume 31 No.2
Meat processing
7 Lebensmittel, die eine Kollagenbildung beschleunigen
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11 Tierische Lebensmittel
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Trans-L-3-Hydroxyprolin
Journal of food Technology 1985 Volume.20 No.6
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PDF) Challenges, approaches, and opportunities in radiocarbon reservoir effects | Ricardo Fernandes - Academia.edu
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Coating of gel materials by crystallization
L-Prolin, 99 %, Thermo Scientific™
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DE112013002532T5 - Chromatographic materials - Google Patents
PDF) Current Research on Quantitative Trait Loci (QTL) in Meat Quality
