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Mycotoxins in Food and Beverages: Innovations and Advances, Part II
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Encapsulation in Food Processing and Fermentation
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Mycotoxins in Food and Beverages: Innovations and Advances Part I
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Authenticity of Foods of Plant Origin
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Fermented Meat Products: Health Aspects
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Pandemics and Innovative Food Systems
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Bioactive Compounds in Fermented Foods: Health Aspects
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Winemaking: Basics And Applied Aspects
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Bread and Its Fortification: Nutrition and Health Benefits
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