Please use this identifier to cite or link to this item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1025509
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dc.contributor.authorCARVALHO, A. V.pt_BR
dc.contributor.authorMACIEL, R. A.pt_BR
dc.contributor.authorBECKMAN, J. C.pt_BR
dc.contributor.authorMACIEL, L. P.pt_BR
dc.date.accessioned2015-09-30T11:11:11Zpt_BR
dc.date.available2015-09-30T11:11:11Zpt_BR
dc.date.created2015-09-30pt_BR
dc.date.issued2012pt_BR
dc.identifier.citationIn: 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.pt_BR
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1025509pt_BR
dc.languageenpt_BR
dc.language.isoengeng
dc.rightsopenAccesseng
dc.titleEvaluation of antioxidant activity of peppers by the ABTS and DPPH methods.pt_BR
dc.typeAnais e Proceedings de eventospt_BR
dc.date.updated2015-09-30T11:11:11Zpt_BR
dc.subject.thesagroAntioxidantept_BR
dc.subject.thesagroPimentapt_BR
riaa.ainfo.id1025509pt_BR
riaa.ainfo.lastupdate2015-09-30pt_BR
dc.contributor.institutionANA VANIA CARVALHO, CPATUpt_BR
dc.contributor.institutionR. A. MACIEL, UFPAeng
dc.contributor.institutionJ. C. BECKMAN, UFPAeng
dc.contributor.institutionLORENA PEDREIRO MACIEL, CPATU.eng
Appears in Collections:Resumo em anais de congresso (CPATU)

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