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Covers the fundamentals of protein mass spectrometry and proteomics, including chromatography techniques, efficiency, resolution, and peptide IEF applications.
Discusses the inclusion of fermented foods in global food guides, exploring their benefits and risks, enzyme kinetics, and the history of food enzymes.
Explores experimental mixing characterization methods in Pl and Green Chemistry, covering physical and chemical techniques, drawbacks of physical methods, and the importance of chemical methods.
