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Textural, rheological, and structural properties of turkey and chicken gelatins from mechanical deboning residues.
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- Food Science & Nutrition, 2024, v. 12, n. 7, p. 4952, doi. 10.1002/fsn3.4143
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- Article
Evaluation of black grape pomace, a fruit juice by‐product, in shalgam juice production: Effect on phenolic compounds, anthocyanins, resveratrol, tannin, and in vitro antioxidant activity.
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- Food Science & Nutrition, 2024, v. 12, n. 6, p. 4372, doi. 10.1002/fsn3.4104
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- Article