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

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