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    Evaluation of Apple Pomace Flour Obtained Industrially by Dehydration as a Source of Biomolecules with Antioxidant, Antidiabetic and Antiobesity Effects

    Evaluation of Apple Pomace Flour Obtained Industrially by Dehydration as a Source of Biomolecules with Antioxidant, Antidiabetic and Antiobesity Effects by Stanislava Gorjanović, Darko Micić, Ferenc Pastor, Tomislav Tosti, Ana Kalušević, Slavica Ristić, Snežana Zlatanović

    Published 2020
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