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Effect of Pulsed Electric Field Processing on Flavor and Color of Liquid Foods.
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- Journal of Food Processing & Preservation, 2017, v. 41, n. 3, p. n/a, doi. 10.1111/jfpp.12940
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- Article
Fabrication of palm carotene-based emulsion stabilized by rice protein isolate-flaxseed gum complex.
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- International Journal of Food Engineering, 2024, v. 20, n. 5, p. 365, doi. 10.1515/ijfe-2023-0295
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- Article
Optimization of enzymatic esterification of dihydrocaffeic acid with hexanol in ionic liquid using response surface methodology.
- Published in:
- Chemistry Central Journal, 2017, v. 11, n. 1, p. 1, doi. 10.1186/s13065-017-0276-2
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- Article