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Antioxidant capacity and identification of radical scavenging peptides from Crema de Chiapas, Fresco and Cocido cheeses

Published Online: 2021-10-30

Published Print: 2022-07

Authors

Aguilar-Toalá, J. E.

Torres-Llanez, M. J.

Hernández-Mendoza, A.

Reyes-Díaz, R.

Vallejo-Cordoba, B.

González-Córdova, A. F.
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Text and Data Mining valid from 2021-10-30

Version of Record valid from 2021-10-30
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Article History

Revised: 31 August 2021

Accepted: 4 October 2021

First Online: 30 October 2021

Declarations

:

: The authors declare that they have no conflict of interest.

: Ethics approval was not required for this research.

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