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Journal: Foods, 2024
Volume: 13
Number: 357

Article: Comparison of the Antioxidant and Sensorial Properties of Kvass Produced from Mountain Rye Bread with the Addition of Selected Plant Raw Materials
Authors: by Joanna Kaszuba, Marta Jańczak-Pieniążek, Dagmara Migut, Ireneusz Kapusta and Jan Buczek
Link: https://www.mdpi.com/2304-8158/13/3/357

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