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Areal rates of CO2 production were 28.8 and 39.3 mg C m-2 d-1 (two experiments, October 2018). Sub-surface (1.1 cm) rates were strongly related to light levels, reaching a maximum of 0.68 mg C l-1 d-1 in September. Complete photo-oxidation ceased below 29.6 mW cm-2 d-1 UV radiation, providing a daily baseline for observable production of CO2. Absorbance indices changed by 9 to 14% d-1 at high light levels, except for R254/365 (4.4% d-1). Fluorophore emission ranges were stable between 2014 and 2018, indicating that emissions can be co

https://www.selleckchem.com/products/VX-770.html
Very diverse cutting and cooking intensity processes are currently used in small artisan dairies to manufacture Idiazabal cheese. The combination of the technical settings used during cheese manufacturing is known to affect cheese composition and yield, as well as whey losses. However, the information regarding the effect on microstructure and texture of cheese is scarce, especially in commercial productions. Therefore, the effect of moderate- and high-intensity cutting and cooking processes on whey losses, curd-grain characteristics, mi