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Recent progress in the use of functional foods for older adults: A narrative review

artículo científico publicado en 2020

Sensory Analysis in Assessing the Possibility of Using Ethanol Extracts of Spices to Develop New Meat Products

artículo científico publicado en 2020

Sensory qualities of pastry products enriched with dietary fiber and polyphenolic substances.

artículo científico publicado en 2016

Soy Preparations Are Potentially Dangerous Factors in the Course of a Food Allergy

scientific article published on 07 December 2019

The Effect of Thiamine Concentration on the Antioxidative Activity Indices in Tea Extracts

scientific article published on 15 November 2019

The Selection of the Optimal Impregnation Conditions of Vegetable Matrices with Iodine

artículo científico publicado en 2022

Triticale crisp bread enriched with selected bioactive additives: volatile profile, physical characteristics, sensory and nutritional properties.

artículo científico publicado en 2017

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