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easat-7610	orcid.org	https://orcid.org/0009-0004-1627-2657
easat-7610	orcid.org	https://orcid.org/0009-0003-2461-2191
easat-7610	orcid.org	https://orcid.org/0000-0003-2796-0514
easat-7610	creativecommons.org	https://creativecommons.org/licenses/by/4.0/)
easat-7610	doi.org	https://doi.org/10.1016/j.foodchem.2010.09.093
easat-7610	doi.org	https://doi.org/10.3390/molecules26164978
easat-7610	doi.org	https://doi.org/10.1016/j.sbspro.2015.07.294
easat-7610	doi.org	https://doi.org/10.1016/j.lwt.2015.05.015
easat-7610	doi.org	https://doi.org/10.3389/fsufs.2024.1417045
easat-7610	creativecommons.org	https://creativecommons.org/licenses/by/4.0
easat-7610	doi.org	https://doi.org/10.1016/j.foodchem.2010.09.093
easat-7610	doi.org	https://doi.org/10.3390/molecules26164978
easat-7610	doi.org	https://doi.org/10.1016/j.sbspro.2015.07.294
easat-7610	doi.org	https://doi.org/10.1016/j.lwt.2015.05.015
easat-7610	doi.org	https://doi.org/10.3389/fsufs.2024.1417045
easat-7610	doi.org	https://doi.org/10.1016/j.anres.2018.11.008
easat-7610	doi.org	https://doi.org/10.1016/j.foodchem.2019.01.048
easat-7610	doi.org	https://doi.org/10.1016/j.cis.2006.11.013
easat-7610	doi.org	https://doi.org/10.1016/s1043-4526(09)57006-2
easat-7610	doi.org	https://doi.org/10.1177/1082013219859083
easat-7610	doi.org	https://doi.org/10.3390/foods13162582
easat-7610	doi.org	https://doi.org/10.1002/fsh3.12056
easat-7610	doi.org	https://doi.org/10.1016/j.tifs.2019.08.003
easat-7610	doi.org	https://doi.org/10.1080/15428052.2017.1333931
easat-7610	doi.org	https://doi.org/10.3390/app15063376
easat-7610	doi.org	https://doi.org/10.1007/s12393-023-09363-1
easat-7610	doi.org	https://doi.org/10.3390/app131910786
easat-7610	doi.org	https://doi.org/10.1080/10408398.2022.2131725
easat-7610	doi.org	https://doi.org/10.1111/1541-4337.12492
easat-7610	doi.org	https://doi.org/10.1016/j.lwt.2014.03.039
easat-7610	doi.org	https://doi.org/10.1590/fst.110421
easat-7610	doi.org	https://doi.org/10.5555/20153319374
easat-7610	doi.org	https://doi.org/10.1073/pnas.2118636119
easat-7610	doi.org	https://doi.org/10.1155/2022/6901184
easat-7610	doi.org	https://doi.org/10.48550/arxiv.2412.17217
easat-7610	doi.org	https://doi.org/10.14456/tstj.2024.46
easat-7610	doi.org	https://doi.org/10.1016/j.anres.2018.11.008
easat-7610	doi.org	https://doi.org/10.1016/j.foodchem.2019.01.048
easat-7610	doi.org	https://doi.org/10.1016/j.cis.2006.11.013
easat-7610	doi.org	https://doi.org/10.1016/s1043-4526(09)57006-2
easat-7610	doi.org	https://doi.org/10.1177/1082013219859083
easat-7610	doi.org	https://doi.org/10.3390/foods13162582
easat-7610	doi.org	https://doi.org/10.1002/fsh3.12056
easat-7610	doi.org	https://doi.org/10.1016/j.tifs.2019.08.003
easat-7610	doi.org	https://doi.org/10.1080/15428052.2017.1333931
easat-7610	doi.org	https://doi.org/10.3390/app15063376
easat-7610	doi.org	https://doi.org/10.1007/s12393-023-09363-1
easat-7610	doi.org	https://doi.org/10.3390/app131910786
easat-7610	doi.org	https://doi.org/10.1080/10408398.2022.2131725
easat-7610	doi.org	https://doi.org/10.1111/1541-4337.12492
easat-7610	doi.org	https://doi.org/10.1016/j.lwt.2014.03.039
easat-7610	doi.org	https://doi.org/10.1590/fst.110421
easat-7610	doi.org	https://doi.org/10.5555/20153319374
easat-7610	doi.org	https://doi.org/10.1073/pnas.2118636119
easat-7610	doi.org	https://doi.org/10.1155/2022/6901184
easat-7610	doi.org	https://doi.org/10.48550/arxiv.2412.17217
easat-7610	doi.org	https://doi.org/10.14456/tstj.2024.46
easat-7610	doi.org	https://doi.org/10.5281/zenodo.1125777
easat-7610	doi.org	https://doi.org/10.5281/zenodo.1125777