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3. From Lactose to Alkyl Galactoside Fatty Acid Esters as Non‐Ionic Biosurfactants: A Two‐Step Enzymatic Approach to Cheese Whey Valorization. Issue 1 (2nd January 2023)

4. Purine 5'‐Ribonucleotide‐l‐Glutamate Hybrids As Potential Tools To Investigate The Mechanism Of Umami Taste Reception. Issue 45 (1st December 2022)