https://www.selleckchem.com/pr....oducts/o-pentagalloy
The chemical, rheological and sensory properties of the final produced yogurt were evaluated during storage periods up to 9 days at 5 °C. In conclusion, L. paracasei MK852178 β-galactosidase is a promising additive in manufacturing low lactose yogurt for lactose-intolerant people since it reduces the lactose content and doesn't influence the chemical and sensory properties.Amount of H2S and SO2 were generated during the SCWG of sewage sludge. It is essential to reduce the sulfur concentration in syngas for depth utilizatio
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