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Foods 2018, 7(9), 139; https://doi.org/10.3390/foods7090139

Functional and Bioactive Properties of Food: The Challenges Ahead

1
CEBAS-CSIC, Phytochemistry and Healthy Foods Lab, Department of Food Science & Technology, Campus Universitario Espinardo–25, E-30100 Espinardo, Murcia, Spain
2
Institute of Food Technology, University of Novi Sad, Bul.cara Lazara 1, Novi Sad 21000, Serbia
*
Author to whom correspondence should be addressed.
Received: 8 August 2018 / Accepted: 24 August 2018 / Published: 31 August 2018
(This article belongs to the Special Issue Functional and Bioactive Properties of Food)
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).
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Moreno, D.A.; Ilic, N. Functional and Bioactive Properties of Food: The Challenges Ahead. Foods 2018, 7, 139.

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