Also published on: SLACA 2019
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INTENSIFICATION OF THE EXTRACTION OF TOTAL PHENOLIC COMPOUNDS FROM JALAPEÑO PEPPER (CAPSICUM ANNUUM L.) USING HIGH-INTENSITY ULTRASOUND AS PRE-TREATMENT
SLACA 2019
SORPTION ISOTHERMS, HYSTERESIS AND THERMODYNAMIC PROPERTIES OF HABANERO PEPPER POWDER
SLACA 2019
ADSORPTION ISOTHERMS AND THERMODYNAMIC PROPERTIES OF WHEAT MALT
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