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JMIR Research Protocols
10.1371/journal.pbio.3001025 227 WangL.LiuY.DuT.YangH.LeiL.GuoM.et al (2020b)
It was also successful in increasing the activities of the antioxidant enzymes such as catalases and glutathione peroxidases in the beef
Cheese production essentially involves ripening process to develop the desired delicate flavor and texture which requires controlled storage of green cheese blocks for a considerable period of time, increasing the cost of production and blocking the capital invested
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