Statistics for Effects of cooking on the composition of volatiles, total phenolic compounds, and antioxidant capacity of three Chilean seaweeds
Total visits
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| Effects of cooking on the composition of volatiles, total phenolic compounds, and antioxidant capacity of three Chilean seaweeds | 0 |
Total visits per month
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| July 2025 | 0 |
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| September 2025 | 0 |
| October 2025 | 0 |
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| December 2025 | 0 |
| January 2026 | 0 |