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Journal: Foods, 2022
Volume: 11
Number: 3129

Article: Sensory Characterization and Acceptability of a New Lulo (Solanum quitoense Lam.) Powder-Based Soluble Beverage Using Rapid Evaluation Techniques with Consumers
Authors: by María Remedios Marín-Arroyo and Sofía Marcela González-Bonilla
Link: https://www.mdpi.com/2304-8158/11/19/3129

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