Please use this identifier to cite or link to this item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1052851
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dc.contributor.authorVIANA, D. S.pt_BR
dc.contributor.authorCARVALHO, L. M. J. DEpt_BR
dc.contributor.authorMOURA, M. R. L.pt_BR
dc.contributor.authorPEIXOTO, J. C.pt_BR
dc.contributor.authorCARVALHO, J. L. V. dept_BR
dc.date.accessioned2016-09-14T11:11:11Zpt_BR
dc.date.available2016-09-14T11:11:11Zpt_BR
dc.date.created2016-09-14pt_BR
dc.date.issued2016pt_BR
dc.identifier.citationFood Science and Technology, 2016.pt_BR
dc.identifier.issn0101-2061pt_BR
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1052851pt_BR
dc.language.isoengeng
dc.rightsopenAccesseng
dc.subjectSensory analysispt_BR
dc.subjectBiochemical evaluationpt_BR
dc.titleBiochemical assessment of oxidative stress by the use of açai (Euterpe oleracea Martius) gel in physically active individuals.pt_BR
dc.typeArtigo de periódicopt_BR
dc.date.updated2016-09-14T11:11:11Zpt_BR
dc.subject.thesagroAçaípt_BR
dc.format.extent27 p.pt_BR
riaa.ainfo.id1052851pt_BR
riaa.ainfo.lastupdate2016-09-14pt_BR
dc.identifier.doihttp://dx.doi.org/10.1590/1678-457X.0046pt_BR
dc.contributor.institutionDANIELA SOARES VIANA, UFRJ; LUCIA MARIA JAEGER DE CARVALHO, UFRJ; MIRIAN RIBEIRO LEITE MOURA, UFRJ; JACQUELINE CARVALHO PEIXOTO, UFRJ; JOSE LUIZ VIANA DE CARVALHO, CTAA.pt_BR
Appears in Collections:Artigo em periódico indexado (CTAA)

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