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Procesos (1 янв 2016 г. – 1 янв 2016 г.)

Описание:

Effects of baking conditions and dough formulations on phenolic compound stability, antioxidant capacity and color of cookies made from anthocyanin-rich corn flour

Добавлено на ленту времени:

prueba

ByGerardo Rafael S M
29 ноя 2017
0
0
505

Дата:

1 янв 2016 г.
1 янв 2016 г.
~ 0 min
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