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Journal: Foods, 2024
Volume: 13
Number: 3142

Article: Extending More than One Week the Shelf Life of Fresh-Cut Lettuce Using Vinegar Enriched in Bioactive Compounds Encapsulated in α-Cyclodextrins
Authors: by María de los Ángeles Martínez-Sánchez, Ginés Benito Martínez-Hernández and Antonio López-Gómez
Link: https://www.mdpi.com/2304-8158/13/19/3142

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