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    Effect of hydrocolloid concentration in low-calorie orange jellies on preservation of bioactive compounds and antioxidant capacity

    Effect of hydrocolloid concentration in low-calorie orange jellies on preservation of bioactive compounds and antioxidant capacity oleh MICHELLE B. LIMA, HELLEN V. SANTOS, JUNIA CRISTINA BARBOSA, LEONARDO O. PENNA, PATRÍCIA APARECIDA P. PEREIRA

    Diterbitkan 2023-12-01
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