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Search Results - Macavilca, Edwin A.
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High methoxyl pectin grafted onto gallic acid by one- and two-pot redox-pair procedures
by
Cortés-Avendaño, Paola
,
Quispe-Roque, Jacqueline
,
Macavilca, Edwin A.
,
Condezo-Hoyos, Luis
Published in
Food chemistry
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Microfluidic paper-based analytical device for measurement of pH using as sensor red cabbage anthocyanins and gum arabic
by
Cortés-Avendaño, Paola
,
Macavilca, Edwin A.
,
Ponce-Rosas, Fortunato C.
,
Murillo-Baca, Silvia M.
,
Quispe-Neyra, Juan
,
Alvarado-Zambrano, Fredy
,
Condezo-Hoyos, Luis
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Food chemistry
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Assessment of total antioxidant capacity of altiplano colored quinoa (Chenopodium quinoa willd) by visible and near-infrared diffuse reflectance spectroscopy and chemometrics
by
Macavilca, Edwin A.
,
Condezo-Hoyos, Luis
Published in
Food science & technology
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TOTAL POLYPHENOL CONTENT AND ANTIOXIDANT CAPACITY IN JUICE AND PEEL OF BLUEBERRIES (VACCINIUM CORYMBOSUM) GROWN IN CAÑETE VALLEY, PERU
by
Prado, Elena Elizabeth Lon Kan
,
Ticlayauri, Edwin Antonio Macavilca
,
Prado, Carlos Alberto Lon Kan
,
Chipana, Carlos Canchos
,
Veramendi, Jyothisa Eva-Gina Reyes
Published in
Annals of nutrition and metabolism
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