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Effect of roasting temperature on the physicochemical characteristics, phenolic content and bioactive potential of Spondias spp. seed flours

Felipe Carlos de Macêdo Oliveira; Djalma Lopes Galvão; Júlia da Costa Santos; Lívia Maria da Costa Dantas; Larissa Aida Lemos de Souza; Ana Heloneida de Araújo Morais; Marcos dos Santos Lima; Francisco Humberto Xavier Júnior; Cristiane Fernandes de Assis; Francisco Canindé de Sousa Júnior
Food Bioscience · Vol. 62 · pp. 105053 · 2024
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Bibliographic Information

JournalFood Bioscience
PublisherElsevier
Publication Date2024-12-01
Publication Year2024
Volume62
Pages105053
Document TypeJournal Article
eISSN2212-4292
DOI10.1016/j.fbio.2024.105053
SubjectAgricultural and Biological Sciences

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NARA Access Coverage2013-03-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/22124292
Publisher PageOpen Publisher Page
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