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HARVARD Citation
Pina-Pérez, M. et al. (2018). Effect of thermal treatment, microwave, and pulsed electric field processing on the antimicrobial potential of açaí (Euterpe oleracea), stevia (Stevia rebaudiana Bertoni), and ginseng (Panax quinquefolius L.) extracts. Food control. pp. 98-104. [Online].