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Journal: Foods, 2021
Volume: 10
Number: 2664
2664
Article: Optimization of Volatile Compounds Extraction from Industrial Celery (Apium graveolens) By-Products by Using Response Surface Methodology and Study of Their Potential as Antioxidant Sources
Authors: by Ana Beltrán Sanahuja, Mercedes Ponce Landete, María Isabel Domingo Martínez, María Soledad Prats Moya and Arantzazu Valdés García
Link: https://www.mdpi.com/2304-8158/10/11/2664

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