Food Bioscience
 2024
DOI: 10.1016/j.fbio.2024.105053
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Effect of roasting temperature on the physicochemical characteristics, phenolic content and bioactive potential of Spondias spp. seed flours

Felipe Carlos de Macêdo Oliveira,
Djalma Lopes Galvão,
Júlia da Costa Santos
et al.
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