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Journal: Foods, 2021
Volume: 10
Number: 255

Article: Enriched Fresh Pasta with a Sea Bass By-Product, a Novel Food: Fatty Acid Stability and Sensory Properties throughout Shelf Life
Authors: by Andrea Ainsa, Pedro L. Marquina, Pedro Roncalés, José Antonio Beltrán and Juan B. Calanche M.
Link: https://www.mdpi.com/2304-8158/10/2/255

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