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Abbasi, H., Kouchak, M., Mirveis, Z., Hajipour, F., Khodarahmi, M., Rahbar, N., et al
During isolation and purification procedure was observed the appearance of more active fractions, the highest in the region at about 250 kDa (S-290), then at about 70 kDa, 40 kDa and even at 25 kDa
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These results confirm that sulfur dioxide, ascorbic acid and glutathione really are effective in protecting grape juice against laccase browning
