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Journal: SustainabilityVolume: 14Number: 14778
Article: Artichoke By-Products Valorization for Phenols-Enriched Fresh Egg Pasta: A Sustainable Food Design Project
  • Authors:
  • Tiziana Amoriello1,*,
  • Francesco Mellara1 and
  • Stefania Ruggeri1
  • et al.
Link: https://www.mdpi.com/2071-1050/14/22/14778

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