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  1. 1

    Effects of fermentation and germination on the bioactive components of cacao beans (Theobroma cacao) av Pombo, Louis Jordan Bertos

    Publicerad 2011
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    Effects of fermentation and germination on the bioactive components of cacao beans (Theobroma cacao)
  2. 2

    Analysis of antioxidant activity of civet coffee (catimor coffee arabica L, cross), in relation to coffee bean processing av Elejorde, Jinnelyn N.

    Publicerad 2010
    Lärdomsprov

    Analysis of antioxidant activity of civet coffee (catimor coffee arabica L, cross), in relation to coffee bean processing
  3. 3

    Antioxidant potential and total phenolic content of selected macrofungi in the University of the Philippines-Visayas, Miagao, Iloilo Mikaela P. Silorio. av Silorio, Mikaela P.

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    Antioxidant potential and total phenolic content of selected macrofungi in the University of the Philippines-Visayas, Miagao, Iloilo Mikaela P. Silorio.
  4. 4

    Antioxidant activity evaluation of NSIC Rc216 (Oryza sativa) variety's bran and germ layers av Tornalejo, Norielle Marie B.

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    Antioxidant activity evaluation of NSIC Rc216 (Oryza sativa) variety's bran and germ layers
  5. 5

    Antioxidant screening of crude polysaccharide extracts from wild macrofungi fruiting bodies collected at the University of the Philippines Visayas Miagao Campus, Iloilo av Legada, Earl R.

    Lärdomsprov

    Antioxidant screening of crude polysaccharide extracts from wild macrofungi fruiting bodies collected at the University of the Philippines Visayas Miagao Campus, Iloilo

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