Ciência E Tecnologia Dos Alimentos – Volume 10 2021 Help me understand this report
Farinha da casca de feijoa: Caracterização físico-química e potencial antioxidante
Abstract: Modo de acesso: World Wide Web Inclui bibliografia 1. Tecnologia de Alimentos 2. Alimentos 3. Nutrição I. Título CDD-664.005 Sônia Márcia Soares de Moura-CRB 6/1896 O conteúdo dos artigos e seus dados em sua forma correção e confiabilidade são de responsabilidade exclusiva dos seus respectivos autores.
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