Effect of astringency removal in phenolic contents and in vitro antioxidant capacity of cambuci fruits (Campomanesia phaea) (2011)
- Authors:
- Autor USP: RODRIGUEZ, MARIA INES GENOVESE - FCF
- Unidade: FCF
- Subjects: ANTIOXIDANTES; FRUTAS TROPICAIS
- Language: Inglês
- Imprenta:
- Source:
- Título do periódico: Resumos
- Conference titles: Simpósio Latino Americano de Ciência de Alimentos (SLACA)
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ABNT
SANCHES, Maria Cecília Rocha e SILVA, R. R e GENOVESE, Maria Inês. Effect of astringency removal in phenolic contents and in vitro antioxidant capacity of cambuci fruits (Campomanesia phaea). 2011, Anais.. Campinas: UNICAMP, 2011. . Acesso em: 19 abr. 2024. -
APA
Sanches, M. C. R., Silva, R. R., & Genovese, M. I. (2011). Effect of astringency removal in phenolic contents and in vitro antioxidant capacity of cambuci fruits (Campomanesia phaea). In Resumos. Campinas: UNICAMP. -
NLM
Sanches MCR, Silva RR, Genovese MI. Effect of astringency removal in phenolic contents and in vitro antioxidant capacity of cambuci fruits (Campomanesia phaea). Resumos. 2011 ;[citado 2024 abr. 19 ] -
Vancouver
Sanches MCR, Silva RR, Genovese MI. Effect of astringency removal in phenolic contents and in vitro antioxidant capacity of cambuci fruits (Campomanesia phaea). Resumos. 2011 ;[citado 2024 abr. 19 ] - Isoflavonas en soya y productos de soja: efecto del procesamiento
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