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Journal: Molecules, 2020
Volume: 25
Number: 5626
5626
Article: The Application of Lamiaceae Lindl. Promotes Aroma Compounds Formation, Sensory Properties, and Antioxidant Activity of Oat and Buckwheat-Based Cookies
Authors: by Małgorzata Starowicz, Ewa Lelujka, Ewa Ciska, Grzegorz Lamparski, Tomasz Sawicki and Małgorzata Wronkowska
Link: https://www.mdpi.com/1420-3049/25/23/5626

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