id	domain	url
ajoaa-5162	www.aessweb.com	http://www.aessweb.com/journals/5005
ajoaa-5162	orcid.org	https://orcid.org/0009-0009-7843-8647
ajoaa-5162	orcid.org	https://orcid.org/0000-0002-2345-2398
ajoaa-5162	orcid.org	https://orcid.org/0000-0001-8623-6425
ajoaa-5162	www.aessweb.com	http://www.aessweb.com/journals/5005
ajoaa-5162	doi.org	https://doi.org/10.34302/crpjfst/2021.13.1.3
ajoaa-5162	doi.org	https://doi.org/10.1021/jf1011775
ajoaa-5162	doi.org	https://doi.org/10.1016/j.foodres.2011.03.006
ajoaa-5162	doi.org	https://doi.org/10.34302/crpjfst/2021.13.1.3
ajoaa-5162	doi.org	https://doi.org/10.1021/jf1011775
ajoaa-5162	doi.org	https://doi.org/10.1016/j.foodres.2011.03.006
ajoaa-5162	doi.org	https://doi.org/10.14456/gag.2020.6
ajoaa-5162	doi.org	https://doi.org/10.1016/j.foodchem.2008.07.077
ajoaa-5162	doi.org	https://doi.org/10.1007/s13197-020-04723-9
ajoaa-5162	doi.org	https://doi.org/10.3390/foods11203240
ajoaa-5162	doi.org	https://doi.org/10.1007/s12161014-9817-7
ajoaa-5162	doi.org	https://doi.org/10.1016/j.jics.2022.100407
ajoaa-5162	doi.org	https://doi.org/10.1016/j.foodchem.2009.02.014
ajoaa-5162	doi.org	https://doi.org/10.15625/0866-7160/v41n1.12937
ajoaa-5162	doi.org	https://doi.org/10.1016/j.foodchem.2020.126596
ajoaa-5162	doi.org	https://doi.org/10.1016/s0308-8146(02)00595-2
ajoaa-5162	doi.org	https://doi.org/10.1155/2015/346508
ajoaa-5162	doi.org	https://doi.org/10.1007/s00003-014-0861-4
ajoaa-5162	doi.org	https://doi.org/10.1016/j.anres.2016.08.001
ajoaa-5162	doi.org	https://doi.org/10.20546/ijcmas.2019.801.063
ajoaa-5162	doi.org	https://doi.org/10.1127/0029-5035/2009/0088-0269
ajoaa-5162	doi.org	https://doi.org/10.1016/j.jsps.2017.04.018
ajoaa-5162	doi.org	https://doi.org/10.3390/molecules24071305
ajoaa-5162	doi.org	https://doi.org/10.14456/gag.2020.6
ajoaa-5162	doi.org	https://doi.org/10.1016/j.foodchem.2008.07.077
ajoaa-5162	doi.org	https://doi.org/10.1007/s13197-020-04723-9
ajoaa-5162	doi.org	https://doi.org/10.3390/foods11203240
ajoaa-5162	doi.org	https://doi.org/10.1007/s12161-014-9817-7
ajoaa-5162	doi.org	https://doi.org/10.1007/s12161-014-9817-7
ajoaa-5162	doi.org	https://doi.org/10.1016/j.jics.2022.100407
ajoaa-5162	doi.org	https://doi.org/10.1016/j.foodchem.2009.02.014
ajoaa-5162	doi.org	https://doi.org/10.15625/0866-7160/v41n1.12937
ajoaa-5162	doi.org	https://doi.org/10.1016/j.foodchem.2020.126596
ajoaa-5162	doi.org	https://doi.org/10.1016/s0308-8146(02)00595-2
ajoaa-5162	doi.org	https://doi.org/10.1155/2015/346508
ajoaa-5162	doi.org	https://doi.org/10.1007/s00003-014-0861-4
ajoaa-5162	doi.org	https://doi.org/10.1016/j.anres.2016.08.001
ajoaa-5162	doi.org	https://doi.org/10.20546/ijcmas.2019.801.063
ajoaa-5162	doi.org	https://doi.org/10.1127/0029-5035/2009/0088-0269
ajoaa-5162	doi.org	https://doi.org/10.1016/j.jsps.2017.04.018
ajoaa-5162	doi.org	https://doi.org/10.3390/molecules24071305