Mostertz, J., Scharf, C., Hecker, M., and Homuth, G., Microbiology , 2004, vol
The T 50 value was defined as the temperature that reduced laccase activity by 50% of its initial activity after 10 min of incubation
Every 1 unit equals 0.01 ml
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The maximum antioxidant activity was exhibited by low molecular weight compounds that were liberated from melanoidins following gastrointestinal digestion, even more so than by substances that were ionically linked to melanoidins (RufianHenares & Morales, 2009)
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