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"ophidine" - 1 õppematerjal

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, and E. J. Schiffrin. 2000. Pre- and probiot- Agrawal, R. 2005. Probiotics: An emerging food supple- ics. In Essentials of Functional Foods. Gaithersburg, ment with health benefits. Food Biotechnology Fla.: Aspen Publications. 19:227–246. Brown, C. E. 1981. Interactions among carnosine, anser- Alonso, L., E. P. Cuesta, and S. E. Gilliland. 2003. ine, ophidine and copper in biochemical adaptation. Production of free linoleic acid by Lactobacillus aci- Journal of Theoretical Biology 88:245–256. dophilus and Lactobacillus casei of human intestinal Bruna, J. M., M. Fernandez, E. M. Hierro, J. A. Ordonez, origin. Journal of Dairy Science 86:1941–1946. and L. de la Hoz. 2000. Combined use of pronase E Ammor, M. S., and B. Mayo. 2007. Selection criteria for and a fungal extract (Penicillium aurantiogriseum) to

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