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4. Effect of pre-treatment on physicochemical and structural properties, and the bioaccessibility of β-carotene in sweet potato flour. Trancoso-Reyes N; Ochoa-Martínez LA; Bello-Pérez LA; Morales-Castro J; Estévez-Santiago R; Olmedilla-Alonso B Food Chem; 2016 Jun; 200():199-205. PubMed ID: 26830579 [TBL] [Abstract][Full Text] [Related]
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