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Quality of Phenolic Compounds: Occurrence, Health Benefits, and Applications in Food Industry by Amani Taamalli, María del Mar Contreras, Ibrahim M. Abu-Reidah, Najla Trabelsi, Nabil Ben Youssef

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Harnessing Jasminum Bioactive Compounds: Updated Insights for Therapeutic and Food Preservation Innovations by Antonio Rescigno, Paolo Zucca, Stefania Peddio, Sriranjani Srikanth, Niharika Prakash Kaushik, Nanjangud Venkatesh Anil Kumar, Gerardo Leyva‐Gómez, Dorota Kregiel, Ibrahim M. Abu‐Reidah, Surjit Sen, Krishnendu Acharya, William N. Setzer, Marta Palma‐Morales, Miquel Martorell, Daniela Calina, Celia Rodríguez‐Pérez, Javad Sharifi‐Rad, William C. Cho

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