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Journal: Antioxidants, 2020
Volume: 9
Number: 1216
Article:
Functional Ingredients from Agri-Food Waste: Effect of Inclusion Thereof on Phenolic Compound Content and Bioaccessibility in Bakery Products
Authors:
by
Valentina Melini, Francesca Melini, Francesca Luziatelli and Maurizio Ruzzi
Link:
https://www.mdpi.com/2076-3921/9/12/1216
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