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“The addition of ZnCl2 and NaCl during the immobilization procedure increased thermolysin activity in the second (22% more) and in the third (14% more) hydrolysis clycles.”
International journal of biological macromolecules • 2020 | View Paper
“Turbidity and particle size of egg white protein (20 g/kg) in 10 g/kg NaCl sample with CaCl2, PbO2 or ZnCl2 added at a level of 1 g/kg increased with time up to 1 h, followed by a decrease (p < 0.05).”
Food science and technology international = Ciencia y tecnologia de los alimentos internacional • 2011 | View Paper
“ NaCl and ZnCl2 treatments had significant inhibitory effects (p<0.05) on fungal growth and promotion effects on the antioxidant ability of the two strains.”