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Chemical and Sensory Evaluation of Umami Taste Derived from Proteolytic Hydrolysate of Pila ampullacea.
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- Trends in Sciences, 2024, v. 21, n. 1, p. 1, doi. 10.48048/tis.2024.6827
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Effect of Solid-State Fermentation (SSF) on the Antioxidant and Hypoglycemic Activities of Jackfruit (Artocarpus Heterophyllus Lam.) By-Products using Aspergillus Niger, Aspergillus Oryzae and Rhizopus Oryzae.
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- Trends in Sciences, 2023, v. 20, n. 10, p. 1, doi. 10.48048/tis.2023.5648
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- Article
Gallic Acid Content in Taiwanese Teas at Different Degrees of Fermentation and Its Antioxidant Activity by Inhibiting PKCδ Activation: In Vitro and in Silico Studies.
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- Molecules, 2016, v. 21, n. 10, p. 1346, doi. 10.3390/molecules21101346
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- Article