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Critical Evaluation of Coffee Pulp as an Innovative Antioxidant Dietary Fiber Ingredient: Nutritional Value, Functional Properties, and Acute and Sub-Chronic Toxicity
 
 
Proceeding Paper

Article Versions Notes

Proceedings 2021, 70(1), 66; https://doi.org/10.3390/foods_2020-07662
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article pdf uploaded. 6 April 2021 03:10 CEST Version of Record https://www.mdpi.com/2504-3900/70/1/66/pdf
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