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Scorsatto, M., Pimentel, A.D., Silva, A.J., Sabally, K., Rosa, G. and Oliveira, G.M. (2017) Assessment of Bioactive Compounds, Physicochemical Composition, and in Vitro Antioxidant Activity of Eggplant Flour. International Journal of Cardiovascular Sciences, 30, 235-242.
https://doi.org/10.5935/2359-4802.20170046

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