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Figure 2.
Clusters formed from IFs samples according to PC
1
and PC
2
From
Effect of Ingredients on Non-enzymatic Browning, Nutritional Value and Furanic Compounds in Spanish Infant Formulas
José Contreras-Calderón, Eduardo Guerra-Hernández, Belén García-Villanova, Faver Gómez-Narváez, Andrés Zapata-Betancur
Journal of Food and Nutrition Research
.
2017
, 5(4), 243-252 doi:10.12691/jfnr-5-4-6
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