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    U. Gonzales-Barron, V. Cadavez, A.P. Pereira, A. Gomes, J.P. Araújo, M.J. Saavedra, L. Estevinho, F. Butler, P. Pires, T. Dias, Relating physicochemical and microbiological safety indicators during processing of linguiça, a Portuguese traditional dry-fermented sausage, Food Research International, 2015, 78, 50

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    Mendel Friedman, Antibacterial, Antiviral, and Antifungal Properties of Wines and Winery Byproducts in Relation to Their Flavonoid Content, Journal of Agricultural and Food Chemistry, 2014, 62, 26, 6025

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