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Effects of ripening on the in vitro antioxidant capacity and bioaccessibility of mango cv. 'Ataulfo' phenolics.
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- Journal of Food Science & Technology, 2019, v. 56, n. 4, p. 2073, doi. 10.1007/s13197-019-03685-x
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- Article
Processing 'Ataulfo' Mango into Juice Preserves the Bioavailability and Antioxidant Capacity of Its Phenolic Compounds.
- Published in:
- Nutrients, 2017, v. 9, n. 10, p. 1082, doi. 10.3390/nu9101082
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- Article