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High-intensity ultrasound influences the probiotic fermentation of Baru almond beverages and impacts the bioaccessibility of phenolics and fatty acids, sensory properties, and in vitro biological activity.
Food Res Int. 2023 Nov;173(Pt 2):113372. doi: 10.1016/j.foodres.2023.113372. Epub 2023 Aug 11.
Food Res Int. 2023.
PMID: 37803712
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