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

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