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Flours from Spondias mombin and Spondias tuberosa seeds: Physicochemical characterization, technological properties, and antioxidant, antibacterial, and antidiabetic activities.
J Food Sci. 2024 Jan;89(1):342-355. doi: 10.1111/1750-3841.16882. Epub 2023 Dec 21.
J Food Sci. 2024.
PMID: 38126119
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