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The Potential of Bitter Melon Residues Concerning its Physico-chemical Characterization, Bioactive Compounds, and Antioxidant Effects.
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- Pharmacognosy Research, 2024, v. 16, n. 1, p. 26, doi. 10.5530/pres.16.1.4
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Process optimization for simultaneous production of phenolic acids and enzymes with high transfructosylation activity in cupuassu (Theobroma grandiflorum) residue by submerged fermentation with Aspergillus carbonarius.
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- Journal of Food Science & Technology, 2022, v. 59, n. 10, p. 3895, doi. 10.1007/s13197-022-05418-z
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Effect of freeze- and spray-drying on physico-chemical characteristics, phenolic compounds and antioxidant activity of papaya pulp.
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- Journal of Food Science & Technology, 2018, v. 55, n. 6, p. 2095, doi. 10.1007/s13197-018-3124-z
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