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Fermentation of Fruit By-Products as a Tool for Nutritional and Environmental Sustainability. [PDF]
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Quality Assessment of Prune Jam with Different Concentration Methods Based on Physicochemical Properties, GC-IMS, and Intelligent Sensory Analysis. [PDF]
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Therapeutic Potentials of Jamun (<i>Syzygium cumini</i>) and Its Integration Into Modern Food Technologies: A Review. [PDF]
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