id	domain	url
aesr-5195	creativecommons.org	https://creativecommons.org/licenses/by/4.0
aesr-5195	creativecommons.org	https://creativecommons.org/licenses/by/4.0
aesr-5195	www.doi.org	https://www.doi.org/10.20448/aesr.v10i2.5195
aesr-5195	orcid.org	https://orcid.org/0000-0002-4648-2370
aesr-5195	doi.org	https://doi.org/10.1016/j.foodres.2004.07.002
aesr-5195	doi.org	https://doi.org/10.1016/s0260-8774(96)00088-x
aesr-5195	doi.org	https://doi.org/10.1016/j.foodres.2004.08.002
aesr-5195	doi.org	https://doi.org/10.1104/pp.109.146282
aesr-5195	doi.org	https://doi.org/10.1111/j.1541-4337.2009.00085.x
aesr-5195	doi.org	https://doi.org/10.1016/j.chemphyslip.2012.07.002
aesr-5195	doi.org	https://doi.org/10.1111/j.1365-2621.2004.tb13652.x
aesr-5195	doi.org	https://doi.org/10.1007/s00217-003-0744-x
aesr-5195	doi.org	https://doi.org/10.1002/jsfa.1314
aesr-5195	doi.org	https://doi.org/10.1007/bf02636333
aesr-5195	doi.org	https://doi.org/10.1080/10408399709527793
aesr-5195	doi.org	https://doi.org/10.1002/1438-9312(200009)102:8/9%3c521::aidejlt521%3e3.0.co;2-a
aesr-5195	doi.org	https://doi.org/10.1007/bf03022762
aesr-5195	doi.org	https://doi.org/10.1007/s11746-000-0036-2
aesr-5195	doi.org	https://doi.org/10.1016/j.foodres.2004.07.002
aesr-5195	doi.org	https://doi.org/10.1016/s0260-8774(96)00088-x
aesr-5195	doi.org	https://doi.org/10.1016/j.foodres.2004.08.002
aesr-5195	doi.org	https://doi.org/10.1104/pp.109.146282
aesr-5195	doi.org	https://doi.org/10.1111/j.1541-4337.2009.00085.x
aesr-5195	doi.org	https://doi.org/10.1016/j.chemphyslip.2012.07.002
aesr-5195	doi.org	https://doi.org/10.1111/j.1365-2621.2004.tb13652.x
aesr-5195	doi.org	https://doi.org/10.1007/s00217-003-0744-x
aesr-5195	doi.org	https://doi.org/10.1002/jsfa.1314
aesr-5195	doi.org	https://doi.org/10.1007/bf02636333
aesr-5195	doi.org	https://doi.org/10.1080/10408399709527793
aesr-5195	doi.org	https://doi.org/10.1002/1438-9312(200009)102:8/9%3c521::aid-ejlt521%3e3.0.co;2-a
aesr-5195	doi.org	https://doi.org/10.1002/1438-9312(200009)102:8/9%3c521::aid-ejlt521%3e3.0.co;2-a
aesr-5195	doi.org	https://doi.org/10.1007/bf03022762
aesr-5195	doi.org	https://doi.org/10.1007/s11746-000-0036-2
aesr-5195	doi.org	https://doi.org/10.1177/108201301772662644
aesr-5195	doi.org	https://doi.org/10.1046/j.1365-2621.1996.00338.x
aesr-5195	doi.org	https://doi.org/10.1007/s00217-010-1225-7
aesr-5195	doi.org	https://doi.org/10.1111/j.1365-2621.2005.tb08329.x
aesr-5195	doi.org	https://doi.org/10.1021/ed061p299
aesr-5195	doi.org	https://doi.org/10.1007/s11746-998-0028-5
aesr-5195	doi.org	https://doi.org/10.1021/ja01196a025
aesr-5195	doi.org	https://doi.org/10.1016/j.foodchem.2004.06.045
aesr-5195	doi.org	https://doi.org/10.1002/ejlt.200400996
aesr-5195	doi.org	https://doi.org/10.1007/bf02636106
aesr-5195	doi.org	https://doi.org/10.1007/s11746-003-0670-8
aesr-5195	doi.org	https://doi.org/10.1002/ejlt.200400992
aesr-5195	doi.org	https://doi.org/10.1046/j.1365-2621.2002.00555.x
aesr-5195	doi.org	https://doi.org/10.1016/s0260-8774(02)00243-1
aesr-5195	doi.org	https://doi.org/10.1021/jf9802528
aesr-5195	doi.org	https://doi.org/10.3109/09637489809089395
aesr-5195	doi.org	https://doi.org/10.1002/1097-0010(200007)80:9%3c1379::aid-jsfa658%3e3.0.co;2-0
aesr-5195	doi.org	https://doi.org/10.56026/imu.1.2.55
aesr-5195	doi.org	https://doi.org/10.3923/pjn.2005.89.96
aesr-5195	doi.org	https://doi.org/10.1111/j.1365-2621.1994.tb08132.x
aesr-5195	doi.org	https://doi.org/10.3410/f.726023516.793533696
aesr-5195	doi.org	https://doi.org/10.1016/j.fct.2010.07.036
aesr-5195	doi.org	https://doi.org/10.1038/sj.ejcn.1601709
aesr-5195	doi.org	https://doi.org/10.1093/ajcn/78.6.1092
aesr-5195	doi.org	https://doi.org/10.1111/j.1464-5491.2007.02206.x
aesr-5195	doi.org	https://doi.org/10.1177/108201301772662644
aesr-5195	doi.org	https://doi.org/10.1046/j.1365-2621.1996.00338.x
aesr-5195	doi.org	https://doi.org/10.1007/s00217-010-1225-7
aesr-5195	doi.org	https://doi.org/10.1111/j.1365-2621.2005.tb08329.x
aesr-5195	doi.org	https://doi.org/10.1021/ed061p299
aesr-5195	doi.org	https://doi.org/10.1007/s11746-998-0028-5
aesr-5195	doi.org	https://doi.org/10.1021/ja01196a025
aesr-5195	doi.org	https://doi.org/10.1016/j.foodchem.2004.06.045
aesr-5195	doi.org	https://doi.org/10.1002/ejlt.200400996
aesr-5195	doi.org	https://doi.org/10.1007/bf02636106
aesr-5195	doi.org	https://doi.org/10.1007/s11746-003-0670-8
aesr-5195	doi.org	https://doi.org/10.1002/ejlt.200400992
aesr-5195	doi.org	https://doi.org/10.1046/j.1365-2621.2002.00555.x
aesr-5195	doi.org	https://doi.org/10.1016/s0260-8774(02)00243-1
aesr-5195	doi.org	https://doi.org/10.1021/jf9802528
aesr-5195	doi.org	https://doi.org/10.3109/09637489809089395
aesr-5195	doi.org	https://doi.org/10.1002/1097-0010(200007)80:9%3c1379::aid-jsfa658%3e3.0.co;2-0
aesr-5195	doi.org	https://doi.org/10.56026/imu.1.2.55
aesr-5195	doi.org	https://doi.org/10.3923/pjn.2005.89.96
aesr-5195	doi.org	https://doi.org/10.1111/j.1365-2621.1994.tb08132.x
aesr-5195	doi.org	https://doi.org/10.3410/f.726023516.793533696
aesr-5195	doi.org	https://doi.org/10.1016/j.fct.2010.07.036
aesr-5195	doi.org	https://doi.org/10.1038/sj.ejcn.1601709
aesr-5195	doi.org	https://doi.org/10.1093/ajcn/78.6.1092
aesr-5195	doi.org	https://doi.org/10.1111/j.1464-5491.2007.02206.x
aesr-5195	doi.org	https://doi.org/10.3945/ajcn.2009.28682
aesr-5195	doi.org	https://doi.org/10.1016/s0162-0908(09)79539-x
aesr-5195	doi.org	https://doi.org/10.1007/s11746-0081335-6
aesr-5195	doi.org	https://doi.org/10.3844/ajeassp.2012.59.62
aesr-5195	doi.org	https://doi.org/10.3945/ajcn.2009.28682
aesr-5195	doi.org	https://doi.org/10.1016/s0162-0908(09)79539-x
aesr-5195	doi.org	https://doi.org/10.1007/s11746-008-1335-6
aesr-5195	doi.org	https://doi.org/10.1007/s11746-008-1335-6
aesr-5195	doi.org	https://doi.org/10.3844/ajeassp.2012.59.62
