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Characterization of Odor-Active Compounds, Polyphenols, and Fatty Acids in Coffee Silverskin.
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- Molecules, 2020, v. 25, n. 13, p. 2993, doi. 10.3390/molecules25132993
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Impact of processing on important cocoa off-flavour compounds.
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- European Food Research & Technology, 2022, v. 248, n. 1, p. 197, doi. 10.1007/s00217-021-03873-0
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- Article
Aroma-active compounds in Spondias mombin L. fruit pulp.
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- European Food Research & Technology, 2017, v. 243, n. 6, p. 1073, doi. 10.1007/s00217-016-2825-7
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- Article