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Characterization of olive oil flavored with Brazilian pink pepper (Schinus terebinthifolius Raddi) in different maceration processes.
Food Res Int. 2020 Nov;137:109593. doi: 10.1016/j.foodres.2020.109593. Epub 2020 Jul 27.
Food Res Int. 2020.
PMID: 33233197
Free article.
Ultrasound and basic electrolyzed water: A green approach to reduce the technological defects caused by NaCl reduction in meat emulsions.
Sena Vaz Leães Y, Basso Pinton M, Terezinha de Aguiar Rosa C, Sasso Robalo S, Wagner R, Ragagnin de Menezes C, Smanioto Barin J, Cezar Bastianello Campagnol P, José Cichoski A.
Sena Vaz Leães Y, et al.
Ultrason Sonochem. 2020 Mar;61:104830. doi: 10.1016/j.ultsonch.2019.104830. Epub 2019 Oct 14.
Ultrason Sonochem. 2020.
PMID: 31670256
Free article.
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