Statistics for Tarragon phenolic extract as a functional ingredient for pizza dough: Comparative performance with ascorbic acid (E300)
Total visits
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| Tarragon phenolic extract as a functional ingredient for pizza dough: Comparative performance with ascorbic acid (E300) | 77 |
Total visits per month
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| October 2024 | 0 |
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File Visits
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| Artigo 353.pdf(legacy) | 3 |
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