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Optimizing ultrasonic-assisted extraction of phytocompounds from Spondias bahiensis bagasse
Vol 2, 2022 -154405 -
IMPACT OF DIFFERENT TYPES OF PECTINASE ENZYMES ON THE NUTRACEUTICAL QUALITY AND SHELF LIFE OF THE GRAPE JUICE
Vol 2, 2022 -155271 -
PHENOLIC COMPOSITION AND BIOACTIVITY OF CASTANHOLA ALMOND FLOUR
Vol 2, 2022 -153732
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SLACAN 2025
TECHNOLOGICAL POTENTIAL OF FLORAL HONEYS FROM THE PARAIBANO SERTÃO: PHYSICAL-CHEMICAL COMPOSITION, BIOACTIVITY AND VOLATILES
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SLACAN 2025
INFLUENCE OF THE BOTANICAL ORIGIN OF HONEY ON THE PHENOLIC PROFILE AND ANTIOXIDANT ACTIVITY OF MEAD
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ICBC 2024
Impacts of ginger beer fermentation with cajá (Spondias mombin L) pulp on phenolic compounds and bioaccessibility
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ICBC 2024
BIOACTIVE COMPOSITION AND ANTIOXIDANT ACTIVITY DURING IN VITRO GASTROINTESTINAL SIMULATION AND CYTOTOXIC/CYTOPROTECTIVE EFFECTS IN CACO-2 CELL CULTURE FROM THE DRINK MADE WITH ROASTED AÇAÍ (EUTERPE OLERACEA) SEEDS
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ICBC 2024
PHENOLIC COMPOUNDS, ORGANIC ACIDS AND SUGARS OF MANGABA JUICE ENRICHED WITH POTENTIALLY PROBIOTIC LACTIC ACID BACTERIA ISOLATED FROM CERRADO FRUIT BY-PRODUCTS
Discussões Científicas de Qualidade
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