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Determination of antioxidant capacity in blackberry (Rubus glaucus) jam processed by hydrotermodynamic cavitation compared with traditional technology by Jenny Marcela Rodriguez Bernal, Yenny Mayerly Herrera-Ardila, Mary Luz Olivares-Tenorio, Manuel Felipe Leyva-Reyes, Bernadette Francisca Klotz-Ceberio
Published 2020-11-01
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