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Journal: Foods, 2021
Volume: 10
Number: 2586
Article:
Contribution of Green Propolis to the Antioxidant, Physical, and Sensory Properties of Fruity Jelly Candies Made with Sugars or Fructans
Authors:
by
Cristina Cedeño-Pinos, MarÃa Cristina Marcucci and Sancho Bañón
Link:
https://www.mdpi.com/2304-8158/10/11/2586
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