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Processing methods with heat increases bioactive phenolic compounds and antioxidant activity in grape juices.
J Food Biochem. 2019 Mar;43(3):e12732. doi: 10.1111/jfbc.12732. Epub 2018 Nov 28.
J Food Biochem. 2019.
PMID: 31353539
Physicochemical and functional properties of new sports drink with ricotta cheese whey and a brazilian passion fruit variety.
Silva GS, da Costa Castro CDP, Borges GDSC, de Freitas ST, Aidar ST, Biasoto ACT, Rybka ACP, Cardarelli HR.
Silva GS, et al. Among authors: rybka acp.
J Food Sci Technol. 2023 Feb;60(2):538-548. doi: 10.1007/s13197-022-05636-5. Epub 2022 Dec 12.
J Food Sci Technol. 2023.
PMID: 36712204
Free PMC article.
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