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Chudal R, Joelsson P, Gyllenberg D, et al

The concentration of total free amino acids was 80.6 8.5 mM in the 5% (w/v) yeast extract medium, whereas it was 1.9 0.02 mM in the 2% (w/v) okara medium, which is less than 1/42 of that in the yeast extract medium (Fig

Pyplot was used for plotting

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