Please use this identifier to cite or link to this item:
http://www.alice.cnptia.embrapa.br/alice/handle/doc/749055| Title: | Evaluation of chemical composition and antioxidant activity of açaí pulp in three ripeness stages. |
| Authors: | CRUZ, A. P.  MATTIETTO, R. CABRAL, L. DIB TAXI, C. DONANGELO, C. MATTA, V. |
| Affiliation: | ANA PAULA GIL CRUZ, UFRJ RAFAELLA DE ANDRADE MATTIETTO, CPATU LOURDES MARIA CORREA CABRAL, CTAA CRISTINA MARIA ARAUJO DIB TAXI, UFRA CARMEN MARINO DONANGELO, UFRJ VIRGINIA MARTINS DA MATTA, CTAA. |
| Date Issued: | 2009 |
| Citation: | In: FRUIT, NUT AND VEGETABLE PRODUCTION ENGINEERING SYMPOSIUM, 8., 2009, Concepción, Chile. Proceedings... Chillán: Progap, 2009. |
| Pages: | p. 438-442. |
| Thesagro: | Antocianina Composto Fenólico Fruta Tropical |
| Keywords: | Composto bioativo Atividade antioxidante Polpa de açaí |
| Notes: | Frutic Chile 2009 |
| Type of Material: | Artigo em anais e proceedings |
| Access: | openAccess |
| Appears in Collections: | Artigo em anais de congresso (CPATU) |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| evaluation0001.pdf | 1,92 MB | Adobe PDF |  View/Open |
