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Glucosamine produced by mycota
in the pizza doughs was extracted by homogenization in a blender (Waring Commercial, 34BL97, California, EUA), with 6 M HC1 (Synth, Brazil) added at the ratio 3:5 (w/v).
Terfezia disappears from the American truffle mycota
as two new genera and Mattirolomyces species emerge.
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V, Part B, Plant Relationships, pp: 55-77.