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Structure and Functional Properties of Antioxidant Nanoemulsions Prepared with Tea Polyphenols and Soybean Protein Isolate.
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- Journal of Oleo Science, 2019, v. 68, n. 7, p. 689, doi. 10.5650/jos.ess19067
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Carbon Dots Derived from the Maillard Reaction for pH Sensors and Cr (VI) Detection.
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- Nanomaterials (2079-4991), 2020, v. 10, n. 10, p. 1924, doi. 10.3390/nano10101924
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- Article