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This page is a summary of: Assessment of Physicochemical Properties, Bioactive Compounds, and Antioxidant Capacity During the Canning and Storage Processes of Pequi Pulp, a Typical Food Used in Traditional Brazilian Cuisine, Journal of Culinary Science & Technology, October 2022, Taylor & Francis,
DOI: 10.1080/15428052.2022.2131670.
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