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Journal: Foods, 2025
Volume: 14
Number: 1787

Article: Antioxidant/Anti-Inflammatory Potential and Sensory Acceptance of Granola Bars Developed with Sorghum Sprout Flour Irradiated with UV-A LED Light
Authors: by Alan A. Ruiz-Hernández, Ofelia Rouzaud-Sández, Maribel Valenzuela-González, J. Abraham Domínguez-Avila, Gustavo A. González-Aguilar and Maribel Robles-Sánchez
Link: https://www.mdpi.com/2304-8158/14/10/1787

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