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, & Sanz, M.J

The latter assemble into long polymers that form a gel-like structure that can hold numerous bacteria

The stability of peptide solutions is vital for reproducible results, and bacteriostatic water acts as a safeguard so repeated experiments yield consistent outcomes

Fruits and vegetables are indeed the food group which contains the most water: from 96% in a cucumber to 72% in an avocado, most contain more than 85% water

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