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Vista previa | Fecha de publicación | Título | Autor(es) | Acceso |
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![]() | feb-2020 | Persimmon fours as functional ingredients in spaghetti: chemical, physico‑chemical and cooking quality | ![]() | |
![]() | 26-may-2021 | Valorization of Citrus Co-Products: Recovery of Bioactive Compounds and Application in Meat and Meat Products | ![]() |