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Effects of time and extraction temperature on phenolic comp..:
Santos, Jânio Sousa
;
Deolindo, Carolina Turnes Pasini
;
Esmerino, Luis Antônio
...
Food Research International. 89 (2016) - p. 476-487 , 2016
Link:
https://doi.org/10.1016/j.foodres.2016.08.041
RT Journal T1
Effects of time and extraction temperature on phenolic composition and functional properties of red rooibos (Aspalathus linearis)
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodres.2016.08.041&Exemplar=1&LAN=DE A1 Santos, Jânio Sousa A1 Deolindo, Carolina Turnes Pasini A1 Esmerino, Luis Antônio A1 Genovese, Maria Inés A1 Fujita, Alice A1 Marques, Mariza Boscacci A1 Rosso, Neiva Deliberali A1 Daguer, Heitor A1 Valese, Andressa Camargo A1 Granato, Daniel PB Elsevier BV YR 2016 SN 0963-9969 JF Food Research International VO 89 SP 476 OP 487 LK http://dx.doi.org/https://doi.org/10.1016/j.foodres.2016.08.041 DO https://doi.org/10.1016/j.foodres.2016.08.041 SF ELIB - SuUB Bremen
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