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Articles

Effects of pH, NaCl, ethanol, and drying methods on the solubility of Saccharomyces cerevisiaeproteins

Efecto de pH, NaCl, etanol y métodos de secado en la solubilidad de proteínas de Saccharomyces cerevisiae

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Pages 42-47 | Received 01 Jun 2010, Accepted 17 Nov 2010, Published online: 06 Jan 2012

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