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https://www.selleckchem.com/products/ru-521.html
This study investigated the impact of the addition of exogenous enzymes (Accelerzyme CPG, Debitrase DBP2 or cellular preparations (FlavoGard), traditionally used in the cheese industry, to accelerate flavour development of dry fermented sausages with 6% of lactic derivatives content. Sausages were fermented to pH 5.0, dried for 32 days and vacuum packed stored under refrigeration for 60 days. Sausages were analysed for physicochemical parameters, technological microbiota and proteolysis after fermentation, drying/ripening and storage.
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Elevate your accessory collection with this handcrafted leather tote bag, designed for both style and functionality. Made from high-quality cowhide leather and accented with yellow gold hardware, this timeless leather tote is perfect for everyday use or special occasions. Whether you're heading to the office, running errands, or enjoying a weekend outing, this tote leather bag will complement any look with ease.
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