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Journal: Foods, 2021
Volume: 10
Number: 416

Article: Effect of Different Cooking Methods on Lipid Content and Fatty Acid Profiles of Mytilus galloprovincialis
Authors: by Francesca Biandolino, Isabella Parlapiano, Giuseppe Denti, Veronica Di Nardo and Ermelinda Prato
Link: https://www.mdpi.com/2304-8158/10/2/416

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