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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 DomÃnguez-Avila, Gustavo A. González-Aguilar and Maribel Robles-Sánchez
Link:
https://www.mdpi.com/2304-8158/14/10/1787
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