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Journal: FoodsVolume: 15Number: 238
Article: Valorization of Organic Third-Category Fruits Through Vinegar Fermentation: A Laboratory-Scale Evaluation of Apples, Peaches, and Clementines
- Authors:
- Yasmin Muhammed Refaie Muhammed1,
- Ivana Cavoski2 and
- Carmen Aurora Apa1
- et al.
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