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Consumption of raw and unprocessed foods among Indiana state university students: A bench report
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Isolation and bioactivity of diacetyltetritol from Merremia emarginata (Burm.f)
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Fractional purification and kinetic parameters (Km and Vmax) of polyphenol oxidase extracted from three segments of Solanummelongenas and Musa sapientum fruits
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Physicochemical, microbiological and sensory characteristics of strawberry yoghurt fortified with Red beet extract..
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Quality and acceptability of flavored yoghurt enriched with Red beet extract.
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Superheated liquid extraction of the phenolic fraction from alperujo, a semisolid residue.
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Environmentally friendly products from plants in the control of biodeteriogen agents
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