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  1. 41
    The Health Benefits of the Bioactive Compounds in Foods
    Publicado 2021
    Subjects: “...phenolic compounds...”
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  2. 42
    Nutraceuticals and Human Health
    Publicado 2021
    Subjects: “...phenolic compounds...”
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  3. 43
    Physicochemical, Sensory and Nutritional Properties of Foods Affected by Processing and Storage
    Publicado 2021
    Subjects: “...phenolic compounds...”
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  4. 44
    Qualitative and Nutritional Improvement of Cereal-Based Foods and Beverages
    Publicado 2021
    Subjects: “...phenolic compounds...”
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  5. 45
    Antioxidants in Foods
    Publicado 2021
    Subjects: “...phenolic compounds...”
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  6. 46
    Natural Products and Drug Discovery
    por Avato, Pinarosa
    Publicado 2020
    Subjects: “...prenylated phenolic compounds...”
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  7. 47
    Modern Sample Preparation Approaches for Separation Science
    por Neng, Nuno
    Publicado 2019
    Subjects: “...phenolic compounds...”
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  8. 48
    Antioxidant Activity of Polyphenolic Plant Extracts
    Publicado 2021
    Subjects: “...phenolic compounds...”
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  9. 49
    Qualitative and Quantitative Analysis of Bioactive Natural Products 2018
    por Marcotullio, Maria Carla
    Publicado 2019
    Subjects: “...phenolic compounds...”
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  10. 50
    Phytochemical Omics in Medicinal Plants
    Publicado 2021
    Subjects: “...phenolic compounds...”
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  11. 51
    Biological and Pharmacological Activity of Plant Natural Compounds
    Publicado 2021
    Subjects: “...phenolic compound...”
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  12. 52
    Advances in Food Analysis
    por Gentili, Alessandra
    Publicado 2019
    Subjects: “...phenolic compounds...”
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  13. 53
    Structural and Functional Analysis of Extracts in Plants
    Publicado 2021
    Subjects: “...phenolic compounds...”
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  14. 54
    Toward a Sustainable Agriculture Through Plant Biostimulants : From Experimental Data to Practical Applications
    Publicado 2021
    Subjects: “...phenolic compounds...”
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