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- 1Affinity chromatography
- 1Amino sugars
- 1Antimicrobial activity
- 1Fish gelatin peptides
- 1Glucosamine
- 1Glycation
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Fall 2015
Bacterial resistance to chemical and physical methods in food processing, and the consumers’ demand for food free of chemical additives challenge the food industry to identify new approaches for food preservation. Affordable and novel antimicrobial compounds from food derived sources are an...
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