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Material Type: Artigo
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Supercritical fluid extracts from the Brazilian cherry ( Eugenia uniflora L.): Relationship between the extracted compounds and the characteristic flavour intensity of the fruitMalaman, Felipe S. ; Moraes, Luiz Alberto B. ; West, Caroline ; Ferreira, Nilson J. ; Oliveira, Alessandra L.Food chemistry, 2011, Vol.124 (1), p.85-92 [Periódico revisado por pares]Elsevier LtdTexto completo disponível |