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Physical–Chemical and Microbiological Characterisation of Blueberry By-Products (Vaccinium myrtillus L.) as Potential Food Ingredients

Ortega Heras, Miriam et al.
Repositorio Institucional de la Universidad de Burgos (RIUBU) · Papers
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anthocyaninsphenoliccompounds
vaccinium myrtillus l., blueberry pomace, anthocyanins, phenolic compounds, product safety, heat treatment, residuos industriales, arándanos azules (frutas)
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Record · ID 263461
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