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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, María Cristina Marcucci and Sancho Bañón
Link: https://www.mdpi.com/2304-8158/10/11/2586

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