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Development of a fermented green tomato base for dressings and sauces with high nutritional valueSantos, R. ; Sousa, I. ; Raymundo, A. ; Santos Silva, J. ; Prista, C. ; Mota, M.Acta horticulturae, 2019-01 (1233), p.239-246 [Periódico revisado por pares]Texto completo disponível |