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Contact person for... - prof. V (Vincenzo) Fogliano

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• Food and Food Ingredient Design

  Food and Food Ingredient Design - WUR Food and Food Ingredient Design Projects type_wurcontenttypes_project Melanoidins formation in roasted cocoa...

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  Commentary on study: return to evaluation of foods from their nutritional role

  26 februari 2024 | Several Italian scientists interpret that the data presented do not fully support the conclusions of the article and wrote a commentary on The Lancet...