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Proximate composition and quantification of fatty acids in five major Brazilian chocolate brands

Fuente: Redalyc

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Détails bibliographiques
Auteur principal:	Rúbia Michele SUZUKI
Format:	Artículo científico
Langue:	en
Publié:	Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2011
Sujets:	Agrociencias diet chocolate Fatty acids
Accès en ligne:	Acceder al recurso
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