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In vitro bioaccessibility and identification of antioxidant compounds in clarified cashew apple juice ‘cajuína’
In vitro bioaccessibility and identification of antioxidant compounds in clarified cashew apple juice ‘cajuína’
2020
Rayssa Gabriela Lima Porto-Luz
Ana Karine de Oliveira Soares
Bibiana Silva
Roseane Fett
Marcos Antônio da Mota Araújo
Regilda Saraiva dos Reis Moreira-Araújo
Keywords:
Food science
Antioxidant
Chemistry
In vitro
Correction
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