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Bibliographic Details
Main Author: Rey David Vargas-Sánchez
Format: Artículo científico
Language:en
Published: Universidad de Sonora 2024
Subjects:
Multidisciplinaria (Ciencias Naturales y Exactas)
antioxidants
meat quality
Coffee residues
bioactive compounds
Online Access:https://www.redalyc.org/articulo.oa?id=672978747010
https://www.redalyc.org/journal/6729/672978747010/
https://www.redalyc.org/journal/6729/672978747010/html/
https://www.redalyc.org/journal/6729/672978747010/672978747010.epub
https://www.redalyc.org/journal/6729/672978747010/movil
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Internet

https://www.redalyc.org/articulo.oa?id=672978747010
https://www.redalyc.org/journal/6729/672978747010/
https://www.redalyc.org/journal/6729/672978747010/html/
https://www.redalyc.org/journal/6729/672978747010/672978747010.epub
https://www.redalyc.org/journal/6729/672978747010/movil

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