The impact of cooking and delivery modes of thymol and carvacrol on retention and bioaccessibility in starchy foods

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The impact of cooking and delivery modes of thymol and carvacrol on retention and bioaccessibility in starchy foods.pdf(2.57 KB)
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2016
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https://doi.org/10.1016/j.foodchem.2015.09.099
 https://repositorio.uc.cl/handle/11534/38582
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