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10. Extraction of hops pelletized (Humulus lupulus) with subcritical CO2 and hydrodistillation: Chemical composition identification, kinetic model, and evaluation of antioxidant and antimicrobial activity

16. Influence of abscisic acid, Ascophyllum nodosum and Aloe vera on the phenolic composition and color of grape berry and wine of 'Cabernet Sauvignon' variety

18. Brown, White and Parboiled Rice

27. Application of soy protein isolate in the fining of red wine

37. Physicochemical characterization, phenolic composition and antioxidant activity of genotypes and commercial cultivars of blueberry fruits

48. Influence of abscisic acid, Ascophyllum nodosumand Aloe veraon the phenolic composition and color of grape berry and wine of 'Cabernet Sauvignon' variety

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