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High intensity pulsed electric fields or thermal treatments effects on the amino acid profile of a fruit juice-soymilk beverage during refrigeration storage

✍ Scribed by Morales-de la Peña, M.; Salvia-Trujillo, L.; Garde-Cerdán, T.; Rojas-Graü, M.A.; Martín-Belloso, O.

No coin nor oath required. For personal study only.

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