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4. Metabolic profile of fatty acids, phenolic compounds, and methylxanthines of cocoa kernels (Theobroma cacao L.) from different cultivars produced in cabruca and full sun farming systems

7. Influence of spontaneous and inoculated fermentation of açai on simulated digestion, antioxidant capacity and cytotoxic activity

13. Inhibitory activity of an emulsifying salt polyphosphate (JOHA HBS®) used in processed cheese: An in vitro analysis of its antibacterial potential

15. Surfactants in biorefineries: Role, challenges & perspectives

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