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Rita Sardão
Rita Sardão
Catholic University of Portugal
Acorn
ABTS
Psychrophile
Gallic acid
Mesophile
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Effect of high-pressure processing to improve the safety and quality of an Quercus acorn beverage
2021
Lwt - Food Science and Technology
Rita Sardão
Renata A. Amaral
Elisabete M. C. Alexandre
Jorge A. Saraiva
Manuela Pintado
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