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Cross‐linked tannase‐carbon nanotubes composite in elevating antioxidative potential of green tea extract.
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- Journal of Food Biochemistry, 2021, v. 45, n. 10, p. 1, doi. 10.1111/jfbc.13924
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Polyphenolic composition and in vitro antioxidant activities of native- and tannase-treated green tea extracts.
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- International Journal of Food Science & Technology, 2017, v. 52, n. 3, p. 748, doi. 10.1111/ijfs.13331
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- Article