Formulation and Physical–Chemical Analysis of Functional Muffin Made with Inulin, Moringa, and Cacao Adapted for Elderly People with Parkinson’s Disease

1. García-Milla, P.
2. Peñalver, R.
3. Nieto, G.

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DOI: 10.3390/ANTIOX13060683 GOOGLE SCHOLAR lock_openAcceso aberto editor

Fonte de datos: Scopus