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Journal: Foods, 2020
Volume: 9
Number: 607
Article:
Influence of Cooking Conditions on Nutritional Properties and Sensory Characteristics Interpreted by E-Senses: Case-Study on Selected Vegetables
Authors:
by
Susanna Buratti, Carola Cappa, Simona Benedetti and Gabriella Giovanelli
Link:
https://www.mdpi.com/2304-8158/9/5/607
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