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ARTÍCULO
TITULO

Impact of cooking and drying on the phenolic, carotenoid contents and in vitro antioxidant capacity of Andean Arracacha (Arracacia xanthorrhiza Bancr.) root

R. Pedreschi    
I. Betalleluz-Pallardel    
R. Chirinos    
C. Curotto    
and D. Campos    

Resumen

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PÁGINAS
pp. 319 - 330

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