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Selective Determination of Lysine in Dry-Cured Meats Using a Sensor Based on Lysine-α-Oxidase Immobilised on a Nylon Membrane

Crossref DOI link: https://doi.org/10.1007/s12161-016-0425-6

Published Online: 2016-02-16

Published Print: 2016-09

Update policy: https://doi.org/10.1007/springer_crossmark_policy

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