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Chemical Composition and Antioxidant Activity of the Main Fruits, Tubers and Legumes Traditionally Consumed in the Andean Regions of Ecuador as a Source of Health-Promoting Compounds

Crossref DOI link: https://doi.org/10.1007/s11130-019-00744-8

Published Online: 2019-06-17

Published Print: 2019-09

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

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