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Journal: Foods, 2020
Volume: 9
Number: 20
Article:
Utilization of Carob Fruit as Sources of Phenolic Compounds with Antioxidant Potential: Extraction Optimization and Application in Food Models
Authors:
by
Vlasios Goulas and Eva Georgiou
Link:
https://www.mdpi.com/2304-8158/9/1/20
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