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Influence of the structure and processing of almond on lipid digestibility

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https://hal.inrae.fr/hal-03358452
Contributor : Myriam Grundy Connect in order to contact the contributor
Submitted on : Wednesday, September 29, 2021 - 1:39:40 PM
Last modification on : Thursday, January 27, 2022 - 2:46:01 PM

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  • HAL Id : hal-03358452, version 1

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Myriam M.-L. Grundy, Hélène Gaussier, Frédéric Carrière, Peter Butterworth, Peter R Ellis. Influence of the structure and processing of almond on lipid digestibility. 28. EFFoST International conference, Nov 2014, Uppsala, Sweden. ⟨hal-03358452⟩

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