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Journal: Foods, 2024
Volume: 13
Number: 2165

Article: Fatty Acids Profile and Consumers’ Preferences of Pecorino Cheese Manufactured from Milk of Sheep Supplemented with Flaxseed and Ascophyllum nodosum
Authors: by Antonella Santillo, Maria Giovanna Ciliberti, Mariangela Caroprese, Agostino Sevi and Marzia Albenzio
Link: https://www.mdpi.com/2304-8158/13/14/2165

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