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Quality EvaluationFood FlavorPleurotus MushroomsHuman NutritionDry BeansFood ScienceFruits and VegetablesActivated Oxygen SpeciesSulfur CompoundsLipid OxidationFood ConstituentsCereal GrainsSensory EvaluationPhenol and Phenolic CompoundsTaste Bud ReceptorsWorld Production and TradeDietary FiberReview of Basic ConceptsFunctional Properties of ProteinsInstrumental Determination
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