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    Taste Preference and Metabolic Rate of Trehalose in Chickens by Fuminori Kawabata, Misako Sakai, Hiroki Murasawa, Yu Komine, Kazuhisa Mukai, Yuko Kawabata

    Published 2025-01-01
    “…Trehalose (Tre) is composed of two molecules of D-glucose joined by an α,α-1,1 glucosidic linkage. …”
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    Potato Physiological Disorders - Growth Cracks by Lincoln Zotarelli, Chad Hutchinson, Seth Byrd, Douglas Gergela, Diane L. Rowland

    Published 2012-05-01
    “…Zotarelli, C. Hutchinson, S. Byrd, D. Gergela, and D. L. Rowland, and published by the UF Department of Horticultural Sciences, May 2012. …”
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    Potato Physiological Disorders - Growth Cracks by Lincoln Zotarelli, Chad Hutchinson, Seth Byrd, Douglas Gergela, Diane L. Rowland

    Published 2012-05-01
    “…Zotarelli, C. Hutchinson, S. Byrd, D. Gergela, and D. L. Rowland, and published by the UF Department of Horticultural Sciences, May 2012. …”
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    Optimization of the Fermentation Process for Pine-needle Sweet-potato Glutinous Rice Wine and Analysis of Its Antioxidant Activity by Jie YOU, Rusheng XIE, Weibin WU

    Published 2025-02-01
    “…Results: The optimized fermentation conditions were as follows: pine needle mass addition of 3.3%, initial sugar content of 22.5°Bx, fermentation time of 7 d, yeast mass addition of 0.20%, solid (raw material mass):liquid (distilled water volume) ratio of 1:3 (g/mL), and fermentation temperature of 30 ℃. …”
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