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Sthefany Leticia Aguilera-Chávez, Tzayhri Gallardo-Velázquez, Ofelia Gabriela Meza-Márquez and Guillermo Osorio-Revilla
The Mexican plum (Spondias purpurea L.) is a source of phenolic compounds; however, these compounds are susceptible to various factors (humidity, temperature, light, oxygen), as well as the digestion process, which can modify their bioaccessibility. This...
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