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DEVELOPMENT OF A NEW FUNCTIONAL BISCUIT AND A NOVEL PROCEDURE TO DETERMINE ANTIOXIDANT CAPACITY
【机 构】
：
Eszterházy Károly University, EGERFOOD Regional Knowledge Centre, Eger 3300, HUNGARY
【出 处】
：
第十四届世界食品科技大会
【发表日期】
：
2008年期
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