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Survival of Lactobacillus salivarius CECT 4063 and Stability of Antioxidant Compounds in Dried Apple Snacks as Affected by the Water Activity, the Addition of Trehalose and High Pressure Homogenization | 63 |
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Survival of Lactobacillus salivarius CECT 4063 and Stability of Antioxidant Compounds in Dried Apple Snacks as Affected by the Water Activity, the Addition of Trehalose and High Pressure Homogenization | 1 | 6 | 7 | 1 | 0 | 2 | 0 |
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Burca-Busaga;Betoret;Seguí - Survival of Lactobacillus salivarius CECT 4063 and Stability of Anti....pdf | 86 |
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