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Juan Diaz-Vela, Alfonso Totosaus, Alma E. Cruz-Guerrero and María de Lourdes Pérez-Chabela In vitro evaluation of the fermentation of added-value agroindustrial by-products: cactus pear (Opuntia ficus-indica L.) peel and pineapple (Ananas comosus) peel as functional ingredients International Journal of Food Science & Technology 48

Article first published online: 14 MAR 2013 | DOI: 10.1111/ijfs.12113

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