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INFLUENCE OF TEA VARIETY (Camellia sinensis) ON CHANGES IN PHENOLIC CONTENT AND ANTIOXIDANT ACTIVITY OF KOMBUCHA DURING IN VITRO GASTROINTESTINAL DIGESTION
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INFLUENCE OF THE BOTANICAL ORIGIN OF HONEY ON THE PHENOLIC PROFILE AND ANTIOXIDANT ACTIVITY OF MEAD
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TECHNOLOGICAL POTENTIAL OF FLORAL HONEYS FROM THE PARAIBANO SERTÃO: PHYSICAL-CHEMICAL COMPOSITION, BIOACTIVITY AND VOLATILES
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ENAG 2019
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