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Effect of UV-C Irradiation on Quality from Fresh Grapes var. Bordô
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Kuck, Luiza Siede
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Noreña, Caciano Pelayo Zapata
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Brazilian archives of biology and technology
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Microencapsulation of grape (Vitis labrusca var. Bordo) skin phenolic extract using gum Arabic, polydextrose, and partially hydrolyzed guar gum as encapsulating agents
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Kuck, Luiza Siede
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Noreña, Caciano Pelayo Zapata
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Food chemistry
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Effect of temperature and relative humidity on stability following simulated gastro-intestinal digestion of microcapsules of Bordo grape skin phenolic extract produced with differe...
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Kuck, Luiza Siede
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Wesolowski, Júlia Lerina
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Noreña, Caciano Pelayo Zapata
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Food chemistry
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Application of gum Arabic, β‐cyclodextrin, and hydroxypropyl‐β‐cyclodextrin to microencapsulation by molecular inclusion of grape skin extract (Vitis labrusca var. Isabel)
by
Kuck, Luiza Siede
,
Noreña, Caciano Pelayo Zapata
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Journal of food processing and preservation
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Food Chemistry
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Anthocyanins
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Antioxidant Activity
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Life Sciences & Biomedicine
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Chemistry
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Freeze-Drying
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Physical Sciences
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Vitis - Chemistry
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Biology
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