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Expression of concern to "Ice cream cone fortified with spent coffee ground: Chemical composition, quality and sensory characteristics, and in vitro starch digestibility" [Food Chem. 459 (2024) 140288].

作者信息

López-Silva Madai, García-Valle Daniel E

机构信息

Tecnológico Nacional de México/Instituto Tecnólogico Superior de Atlixco-Departamento de Ingeniería Bioquímica, Atlixco, Puebla, Mexico.

Instituto Politécnico Nacional de México, Mexico.

出版信息

Food Chem. 2025 Mar 1;467:142399. doi: 10.1016/j.foodchem.2024.142399. Epub 2024 Dec 12.

DOI:10.1016/j.foodchem.2024.142399
PMID:39772288
Abstract
摘要

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