Please use this identifier to cite or link to this item:
http://www.alice.cnptia.embrapa.br/alice/handle/doc/1025509| Title: | Evaluation of antioxidant activity of peppers by the ABTS and DPPH methods. |
| Authors: | CARVALHO, A. V.  MACIEL, R. A. BECKMAN, J. C. MACIEL, L. P. |
| Affiliation: | ANA VANIA CARVALHO, CPATU R. A. MACIEL, UFPA J. C. BECKMAN, UFPA LORENA PEDREIRO MACIEL, CPATU. |
| Date Issued: | 2012 |
| Citation: | In: WORLD CONGRESS OF FOOD SCIENCE AND TECHNOLOGY, 16.; LATIN AMERICAN SEMINAR OF FOOD SCIENCE AND TECHNOLOGY, 17., 2012, Foz do Iguaçu. Addressing global food security and wellness through food science and technology: abstracts. Foz do Iguaçu: IUFoST: ALACCTA, 2012. |
| Thesagro: | Antioxidante Pimenta |
| Type of Material: | Resumo em anais e proceedings |
| Access: | openAccess |
| Appears in Collections: | Resumo em anais de congresso (CPATU) |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| foxB4A0.pdf | 47.12 kB | Adobe PDF |  View/Open |
