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Identification and antioxidant activity of coffee by-products
Vol. 1, 2019. -116347
Publications in other proceedings
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SENSELATAM 2020
TEMPO DE BATIMENTO DURANTE A ELABORAÇÃO DE AZEITES DE OLIVA IMPACTA A PERCEPÇÃO SENSORIAL E A COMPOSIÇÃO
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SLACA 2019
Characterization, bioactive compounds and antioxidant potential of three Amazonian species: rambutan (Nephelium lappaceum), tucumã (Astrocaryum aculeatum) and pupunha (Bactris gasipaes)
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