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Artículo

In vitro bioaccessibility study of As, Cd, Cu, Fe, Ni, Pb and Zn from raw edible artichoke heads (Cynara cardunculus L. subsp. Cardunculus)

Etiquetas: Alcachofas, Alimentos funcionales, Seguridad alimenticia

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Redox effect on volatile compound formation in wine during fermentation by Saccharomyces cerevisiae