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Effect of Indian brown seaweed Sargassum wightii as a functional ingredient on the phytochemical content and antioxidant activity of coffee beverage

Crossref DOI link: https://doi.org/10.1007/s13197-019-03943-y

Published Online: 2019-07-22

Published Print: 2019-10

Update policy: https://doi.org/10.1007/springer_crossmark_policy

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