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    Potato By-Products as a Source of Natural Chlorogenic Acids and Phenolic Compounds: Extraction, Characterization, and Antioxidant Capacity

    Potato By-Products as a Source of Natural Chlorogenic Acids and Phenolic Compounds: Extraction, Characterization, and Antioxidant Capacity Por Nicolas Joly, Kaïes Souidi, David Depraetere, Daniel Wils, Patrick Martin

    Publicado em 2020
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