Effect of cooking on polyphenols and antioxidant activity ofAraucaria angustifoliaseed coat and evaluation of phytochemical and microbiological stability over storage
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Title
Effect of cooking on polyphenols and antioxidant activity ofAraucaria angustifoliaseed coat and evaluation of phytochemical and microbiological stability over storage
Authors
Keywords
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Journal
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Volume 51, Issue 8, Pages 1932-1936
Publisher
Wiley
Online
2016-07-04
DOI
10.1111/ijfs.13170
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