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ELEMENTAL ANALYSIS OF CULINARY HERBS AND SPICES BY ICP OES: CLASSIFICATION BY CHEMOMETRICS.
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- Studia Universitatis Babes-Bolyai, Chemia, 2020, v. 65, n. 2, p. 69, doi. 10.24193/subbchem.2020.2.06
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Effect of Storage Temperature on the Decay of Catechins and Procyanidins in Dark Chocolate.
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- Czech Journal of Food Sciences, 2017, v. 35, n. 4, p. 360, doi. 10.17221/265/2016-CJFS
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- Article