Total phenolics and anthocyanins contents of açaí pulp after pasteurization.
AUTOR(ES)
MATTIETTO, R.
FONTE
WORLD CONGRESS OF FOOD SCIENCE AND TECHNOLOGY
DATA DE PUBLICAÇÃO
2011
RESUMO
2010
ASSUNTO(S)
fenólicos totais antocianina polpa de açaí pasteurização
ACESSO AO ARTIGO
http://www.alice.cnptia.embrapa.br/handle/doc/876250Documentos Relacionados
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