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7. Proteolysis During the Fermentation of Ethanol-Supplemented Miso.

8. White Particulate Formation as a Result of Enzymatic Proteolysis of Protein Substrates in Brine-fermented Foods

9. Antioxidative and Cytotoxic Compounds Extracted from the Sap of Rhus succedanea

13. Hygroscopic Characteristics of Peanut Components and Their Influence on Growth and Aflatoxin Production by Aspergillus parasiticus.

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