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Comparison of the Effects of High Pressure Processing, Pasteurization and High Temperature Short Time on the Physicochemical Attributes, Nutritional Quality, Aroma Profile and Sensory Characteristics of Passion Fruit Purée
 
 

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Journal: Foods, 2022
Volume: 11
Number: 633

Article: Functional Properties of Collagen Extracted from Catfish (Silurus triostegus) Waste
Authors: by Ayat A. Abbas, Khalida A. Shakir and Marie K. Walsh
Link: https://www.mdpi.com/2304-8158/11/5/633

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