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Enzymatic determination of carnosine in meat and fish using β-Ala-Xaa dipeptidase and histidine ammonia-lyase derived from Pseudomonas putida NBRC100650

Crossref DOI link: https://doi.org/10.2116/analsci.21P239

Published Online: 2022-03-22

Published Print: 2022-02

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

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