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Changes in the Content of Free and Conjugated Polyamines during Lettuce ( Lactuca sativa ) Growth
UploadInfluence of Soil Chemistry and Plant Physiology in the Phytoremediation of Cu, Mn, and Zn
Download from www.researchgate.netAssessment of hydroxymethylfurfural and furfural in commercial bakery products
UploadAnthocyanic Compounds and Antioxidant Capacity in Fortified Wines
UploadChanges in chemical composition of frozen coated fish products during deep-frying
UploadImpact of cooking and handling conditions on furanic compounds in breaded fish products
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