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Journal: Foods, 2019
Volume: 8
Number: 392
Article:
Food Safety and Nutraceutical Potential of Caramel Colour Class IV Using In Vivo and In Vitro Assays
Authors:
by
Marcos Mateo-Fernández, Pilar Alves-Martínez, Mercedes Del Río-Celestino, Rafael Font, Tania Merinas-Amo and Ángeles Alonso-Moraga
Link:
https://www.mdpi.com/2304-8158/8/9/392
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