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Adriana Farah Daniel Perrone Moreira Fabricio de Oliveira Silva Mariana Costa Monteiro

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fermentation jabuticaba myrciaria antioxidant capacity human camundongos biscuits acid extract soybean meal coffea canephora compostos fenolicos stability adults cafe antioxidant roasting chlorogenic acid intake isoflavones phenolic compound coffee beverage compounds soybean bioactive compounds myrciaria jaboticaba brazilian