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Preparation, characterization, and evaluation of antioxidan..:
NEGRÃO, Isabela Dante Alves
;
MENDONÇA, Fernanda Jéssica
;
PAVANELLO, Ana Clara Longhi
.
Food Science and Technology. 43 (2023) - p. , 2023
Link:
https://doi.org/10.1590/fst.53222
RT Journal T1
Preparation, characterization, and evaluation of antioxidant activity of turmeric flour in chicken patties
UL https://suche.suub.uni-bremen.de/peid=cr-10.1590_fst.53222&Exemplar=1&LAN=DE A1 NEGRÃO, Isabela Dante Alves A1 MENDONÇA, Fernanda Jéssica A1 PAVANELLO, Ana Clara Longhi A1 SOARES, Adriana Lourenço PB FapUNIFESP (SciELO) YR 2023 SN 1678-457X SN 0101-2061 JF Food Science and Technology VO 43 LK http://dx.doi.org/https://doi.org/10.1590/fst.53222 DO https://doi.org/10.1590/fst.53222 SF ELIB - SuUB Bremen
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