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作者:Paula Barbosa Bucharles , Helena Maria André Bolini
来源:[J].Agro@mbiente On-line, 2012, Vol.6 (3), pp.250-257DOAJ
摘要:The changes in the processing and the consumer’s growing demand for foods that present, besides the high sensorial and nutritional quality, benefits associated to the health raise the necessity of new ingredients that can assist their needs and also the market’s demand. The ...

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