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

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