Effect of Thermoultrasound on the Antioxidant Compounds and Fatty Acid Profile of Blackberry (Rubus fruticosus spp.) Juice by José de Jesús Manríquez-Torres, José Antonio Sánchez-Franco, Esther Ramírez-Moreno, Nelly del Socorro Cruz-Cansino, José Alberto Ariza-Ortega, Jesús Martín Torres-Valencia

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