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Critical Reviews in Food Science and Nutrition|April 23, 2020
Polysaccharides: bowel health and gut microbiotaMoon Ho Do, Ye Seul Seo, Ho-Young Park
Critical Reviews in Food Science and Nutrition|May 5, 2020
Phenolic lipids as unique bioactive compounds: a comprehensive review on their multifunctional activity toward the prevention of Alzheimer's diseaseNasim Meshginfar, Hamed Tavakoli, Kelly Dornan, et al.
Critical Reviews in Food Science and Nutrition|September 15, 2021
Sourdough production: fermentation strategies, microbial ecology, and use of non-flour ingredientsLuc De Vuyst, Andrea Comasio, Simon Van Kerrebroeck
Critical Reviews in Food Science and Nutrition|September 15, 2021
Advancement and prospects of production, transport, functional activity and structure-activity relationship of food-derived angiotensin converting enzyme (ACE) inhibitory peptidesLu Xiang, Zhichang Qiu, Renjie Zhao, et al.
Critical Reviews in Food Science and Nutrition|January 1, 1980
Phytic acid interactions in food systemsM Cheryan
Critical Reviews in Food Science and Nutrition|January 1, 1981
Subtoxic effects of certain chemicals on food cropsS S Kadam, Y S Nerkar, D K Salunkhe
Critical Reviews in Food Science and Nutrition|January 1, 1981
The constituents of tomato fruit--the influence of environment, nutrition, and genotypeJ N Davies, G E Hobson
Critical Reviews in Food Science and Nutrition|January 1, 1981
Requirements for food packaged in polymeric filmsS S Rizvi
Critical Reviews in Food Science and Nutrition|January 1, 1981
Heat transfer and temperature of foods during processingZ A Holmes, M Woodburn
Critical Reviews in Food Science and Nutrition|June 10, 2015
Lupinus mutabilis: Composition, Uses, Toxicology, and DebitteringF E Carvajal-Larenas, A R Linnemann, M J R Nout, et al.
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