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Effects of amino acid [alanine, glycine] and acids [acetic acid, lactic acid] on rehydration of dried "makombu" Laminaria japonica

Kana Yokoya

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Key concepts: Glycine, Alanine, Lactic acid, Acetic acid, Chemistry, Amino acid, Food science, Biochemistry

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Effects of amino acid [alanine, glycine] and acids [acetic acid, lactic acid] on rehydration of dried "makombu" Laminaria japonica — Research Paper | ScholarLens