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Bibliographic Details
Main Author: Angela María Ormaza-Zapata
Format: Artículo científico
Language:en
Published: Universidad Nacional de Colombia 2019
Subjects:
Ingeniería
Tasting
quality
pressure
sensorial
antioxidants
Online Access:https://www.redalyc.org/articulo.oa?id=49662418031
https://www.redalyc.org/journal/496/49662418031/
https://www.redalyc.org/journal/496/49662418031/html/
https://www.redalyc.org/journal/496/49662418031/49662418031.epub
https://www.redalyc.org/journal/496/49662418031/movil
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https://www.redalyc.org/articulo.oa?id=49662418031
https://www.redalyc.org/journal/496/49662418031/
https://www.redalyc.org/journal/496/49662418031/html/
https://www.redalyc.org/journal/496/49662418031/49662418031.epub
https://www.redalyc.org/journal/496/49662418031/movil

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