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Journal: Biol. Life Sci. Forum, 2021
Volume: 6
Number: 93
93
Article: Development of a Potential Functional Yogurt Using Bioactive Compounds Obtained from the By-Product of the Production of Tannat Red Wine
Authors: by Victoria Olt, Jessica Báez, Santiago Jorcin, Tomás López, Adriana Fernández and Alejandra Medrano
Link: https://www.mdpi.com/2673-9976/6/1/93

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