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Development and Validation of a New GC-FID Method for the Determination of Short and Medium Chain Free Fatty Acids in Wine.
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- Molecules, 2022, v. 27, n. 23, p. 8195, doi. 10.3390/molecules27238195
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Legume byproducts as ingredients for food applications: Preparation, nutrition, bioactivity, and techno‐functional properties.
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- Comprehensive Reviews in Food Science & Food Safety, 2023, v. 22, n. 3, p. 1953, doi. 10.1111/1541-4337.13137
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- Article
Bioactives and Technological Quality of Functional Biscuits Containing Flour and Liquid Extracts from Broccoli By-Products.
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- Antioxidants, 2023, v. 12, n. 12, p. 2115, doi. 10.3390/antiox12122115
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- Article
IMPACTS OF THE USE OF GLUTEN-FREE CEREALS AND SPICES ON THE QUALITY PARAMETERS OF BEER.
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- Journal of Microbiology, Biotechnology & Food Sciences, 2021, v. 11, n. 1, p. 1, doi. 10.15414/jmbfs.3838
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- Article