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SALMONELLA ENTERICA IN INFANT FORMULA TREATED BY OHMIC HEATING: MICROBIAN INACTIVATION, SCANNING ELECTRON MICROSCOPY AND FLOW CYTOMETRY
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ANTIOXIDANT ACTIVITY AND TOTAL PHENOLIC COMPOUNDS OF COFFEE (Coffea arabica) IN DIFFERENT LEVELS OF ROASTING EXTRACTED BY MICROWAVE (MAE)
vol. 4, 2019 -116034 -
Phenolic enriched extracts obtained from commercial vegetable residues: optimized extraction, chemometrics and metabolomic screening
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