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SLACA 2019
IMPACT OF DECONTAMINATION BY ESSENTIAL OILS ON THE MICROBIAL AND SENSORY QUALITY OF LETTUCE
SLACA 2019
OXIDATIVE AND SENSORY STABILITY OF PEQUI PULP OIL OBTAINED BY CENTRIFUGATION
SLACA 2019
ODOR-ACTIVE COMPOUNDS OF BRAZILIAN TABASCO PEPPER CV. BRS AVAI
SLACA 2019
RELATIONSHIP BETWEEN ASTRINGENCY PERCEPTIONS AND PHENOLIC COMPOUNDS IN CASHEW APPLES BY CHEMOMETRIC ANALYSIS
SLACA 2019
SENSORY AND CHEMICAL QUALITY OF PEDUNCLES FROM NEW CASHEW CLONES FOR FRESH CONSUMPTION
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