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Evaluation of peel, flesh, and kernel of mango (Mangifera indica L.) for phytochemicals and application as functional ingredients in bakery formulation

Crossref DOI link: https://doi.org/10.1186/s41110-024-00288-1

Published Online: 2024-09-09

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

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