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elaeis guineensis/tyrosine
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Total amino acid profiles of heat-processed fresh Elaeis guineensis and Raphia hookeri wines.
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Total amino acid (AA) profiles of heat-processed fresh Elaeis guineensis and Raphia hookeri wines were studied. Heating their fresh wines to 85°C, cooling and diluting to original volumes distilled off ethanol, but did not change their moisture and nitrogen contents. R. hookeri wine contained more
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