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A chemometric approach to evaluate the impact of pulses, Chlorella and Spirulina on proximate composition, amino acid, and physicochemical properties of turkey burgers.
Marti-Quijal FJ, Zamuz S, Tomašević I, Rocchetti G, Luigi L, Marszałek K, Barba FJ, Lorenzo JM.
J Sci Food Agric. 2019 Jan 14. doi: 10.1002/jsfa.9595. [Epub ahead of print]
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