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Journal: Sustainability, 2022
Volume: 14
Number: 14778
Article:
Artichoke By-Products Valorization for Phenols-Enriched Fresh Egg Pasta: A Sustainable Food Design Project
Authors:
by
Tiziana Amoriello, Francesco Mellara, Stefania Ruggeri, Roberto Ciorba, Danilo Ceccarelli and Roberto Ciccoritti
Link:
https://www.mdpi.com/2071-1050/14/22/14778
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