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E. Venturini
E. Venturini
Wageningen University and Research Centre
Food science
Browning
Chemistry
alternative protein
Food processing
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3
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Impact of processing on enzymatic browning and texturization of yellow mealworms
2019
L. Tonneijck-Srpová
E. Venturini
K.N.P. Humblet-Hua
M. E Bruins
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