Effects of blackberries (Rupus sp.; cv. Xavante) processing on its physicochemical properties, phenolic contents and antioxidant activity

Denise Felix da Silva, Carolina Itoda, Cassia Inês Lourenzi Franco Rosa, Ana Carolina Pelaes Vital, Letícia Naomi Yamamoto, Lilian Yukari Yamamoto, Renato Vasconcelos Botelho, Paula Toshimi Matumoto-Pintro

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    Food Science

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