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Trugo Luiz C.
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Luiz C.
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http://hub.abes.fr/acs/periodical/jafcau/2005/volume_53/issue_12/101021jf047796w/authorship/5
http://hub.abes.fr/acs/periodical/jafcau/2005/volume_53/issue_5/101021jf048701t/authorship/3
http://hub.abes.fr/acs/periodical/jafcau/2002/volume_50/issue_15/101021jf011259j/authorship/3
http://hub.abes.fr/acs/periodical/jafcau/2006/volume_54/issue_2/101021jf0518305/authorship/4
http://hub.abes.fr/acs/periodical/jafcau/2005/volume_53/issue_5/101021jf0485436/authorship/5
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Effects of the Combination of Hydrophobic Polypeptides, Iso-αAcids, and Malto-oligosaccharides on Beer Foam Stability
Chlorogenic Acids and Lactones in Regular andWater-Decaffeinated Arabica Coffees
Effect of Roasting on the Formation of Chlorogenic AcidLactones in Coffee
Contribution of Chlorogenic Acids to the Iron-Reducing Activityof Coffee Beverages
Mathematical Method for the Prediction of Retention Times ofFatty Acid Methyl Esters in Temperature-Programmed CapillaryGas Chromatography
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