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Journal: Foods, 2020
Volume: 9
Number: 637

Article: Nutraceutical and Technological Properties of Buffalo and Sheep Cheese Produced by the Addition of Kiwi Juice as a Coagulant
Authors: by Andrea Serra, Giuseppe Conte, Leonor Corrales-Retana, Laura Casarosa, Francesca Ciucci and Marcello Mele
Link: https://www.mdpi.com/2304-8158/9/5/637

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