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A comparative study of the capsaicinoid and phenolic contents and in vitro antioxidant activities of the peppers of the genus Capsicum: an application of chemometrics.
J Food Sci Technol. 2015 Dec;52(12):8086-94. doi: 10.1007/s13197-015-1935-8. Epub 2015 Jul 10.
J Food Sci Technol. 2015.
PMID: 26604381
Free PMC article.
Antioxidant and rheological properties of guava jam with added concentrated grape juice.
Corrêa RC, Haminiuk CW, Sora GT, Bergamasco R, Vieira AM.
Corrêa RC, et al. Among authors: sora gt.
J Sci Food Agric. 2014 Jan 15;94(1):146-52. doi: 10.1002/jsfa.6233. Epub 2013 Jun 17.
J Sci Food Agric. 2014.
PMID: 23696312
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