id	domain	url
brj-25247	orcid.org	https://orcid.org/0000-0002-7938-5681
brj-25247	orcid.org	https://orcid.org/0009-0009-3277-3415
brj-25247	orcid.org	https://orcid.org/0000-0001-9227-6992
brj-25247	orcid.org	https://orcid.org/0009-0004-4364-2537
brj-25247	orcid.org	https://orcid.org/0009-0009-6942-8703
brj-25247	orcid.org	https://orcid.org/0000-0002-9069-4354
brj-25247	orcid.org	https://orcid.org/0000-0003-3645-5157
brj-25247	orcid.org	https://orcid.org/0000-0002-7938-5681
brj-25247	orcid.org	https://orcid.org/0009-0009-3277-3415
brj-25247	orcid.org	https://orcid.org/0000-0001-9227-6992
brj-25247	orcid.org	https://orcid.org/0009-0004-4364-2537
brj-25247	orcid.org	https://orcid.org/0009-0009-6942-8703
brj-25247	orcid.org	https://orcid.org/0000-0002-9069-4354
brj-25247	orcid.org	https://orcid.org/0000-0003-3645-5157
brj-25247	doi.org	https://doi.org/10.1016/j.foodchem.2005.07.042
brj-25247	doi.org	https://doi.org/10.3390/foods13213410
brj-25247	doi.org	https://doi.org/10.3390/app10238546
brj-25247	doi.org	https://doi.org/10.15376/biores.19.3.6325-6338
brj-25247	doi.org	https://doi.org/10.1016/j.foodchem.2005.07.042
brj-25247	doi.org	https://doi.org/10.3390/foods13213410
brj-25247	doi.org	https://doi.org/10.3390/app10238546
brj-25247	doi.org	https://doi.org/10.15376/biores.19.3.6325-6338
brj-25247	doi.org	https://doi.org/10.1016/j.jfca.2023.105770
brj-25247	doi.org	https://doi.org/10.7243/2052-6237-3-2
brj-25247	doi.org	https://doi.org/10.1007/bf02980055
brj-25247	doi.org	https://doi.org/10.3390/foods11030449
brj-25247	doi.org	https://doi.org/10.1111/jfbc.14119
brj-25247	doi.org	https://doi.org/10.3844/ajbbsp.2005.125.131
brj-25247	doi.org	https://doi.org/10.1021/jf0488110
brj-25247	doi.org	https://doi.org/10.5897/ajb12.1389
brj-25247	doi.org	https://doi.org/10.1016/j.afres.2023.100379
brj-25247	doi.org	https://doi.org/10.1016/j.ijheatmasstransfer.2019.118603
brj-25247	doi.org	https://doi.org/10.1016/j.foodchem.2007.08.080
brj-25247	doi.org	https://doi.org/10.1016/j.jfoodeng.2006.10.021
brj-25247	doi.org	https://doi.org/10.1016/b978-0-12-821445-9.00007-8
brj-25247	doi.org	https://doi.org/10.1016/j.jfca.2023.105770
brj-25247	doi.org	https://doi.org/10.1007/bf02980055
brj-25247	doi.org	https://doi.org/10.3390/foods11030449
brj-25247	doi.org	https://doi.org/10.1111/jfbc.14119
brj-25247	doi.org	https://doi.org/10.3844/ajbbsp.2005.125.131
brj-25247	doi.org	https://doi.org/10.1021/jf0488110
brj-25247	doi.org	https://doi.org/10.5897/ajb12.1389
brj-25247	doi.org	https://doi.org/10.1016/j.afres.2023.100379
brj-25247	doi.org	https://doi.org/10.1016/j.ijheatmasstransfer.2019.118603
brj-25247	doi.org	https://doi.org/10.1016/j.foodchem.2007.08.080
brj-25247	doi.org	https://doi.org/10.1016/j.jfoodeng.2006.10.021
brj-25247	doi.org	https://doi.org/10.1016/b978-0-12-821445-9.00007-8
brj-25247	doi.org	https://doi.org/10.1016/j.tifs.2005.12.004
brj-25247	doi.org	https://doi.org/10.15376/biores.7.2.2431-2443
brj-25247	doi.org	https://doi.org/10.1016/j.tifs.2005.12.004
brj-25247	doi.org	https://doi.org/10.15376/biores.7.2.2431-2443