High hydrostatic pressure processing affects the phenolic profile, preserves sensory attributes and ensures microbial quality of jabuticaba (<i>Myrciaria jaboticaba</i>) juice
Kim Ohanna Pimenta Inada(Universidade Federal do Rio de Janeiro), Mariana Monteiro(Universidade do Porto), Daniel Perrone(Universidade Federal do Rio de Janeiro), Alexandre Guedes Torres(Universidade Federal do Rio de Janeiro)
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