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Evaluation of cooking methods on the bioactive compounds of..:
Sucupira, Natália Rocha
;
Sabino, Luiz Bruno de Sousa
;
Gondim Neto, Leopoldo
...
Heliyon. 6 (2020) 11 - p. e05346 , 2020
Link:
https://doi.org/10.1016/j.heliyon.2020.e05346
RT Journal T1
Evaluation of cooking methods on the bioactive compounds of cashew apple fibre and its application in plant-based foods
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.heliyon.2020.e05346&Exemplar=1&LAN=DE A1 Sucupira, Natália Rocha A1 Sabino, Luiz Bruno de Sousa A1 Gondim Neto, Leopoldo A1 Gouveia, Sandro Thomaz A1 Figueiredo, Raimundo Wilane de A1 Maia, Geraldo Arraes A1 Sousa, Paulo Henrique Machado de PB Elsevier BV YR 2020 SN 2405-8440 JF Heliyon VO 6 IS 11 SP e05346 LK http://dx.doi.org/https://doi.org/10.1016/j.heliyon.2020.e05346 DO https://doi.org/10.1016/j.heliyon.2020.e05346 SF ELIB - SuUB Bremen
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