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dc.contributor.authorCOSTA, A. M.pt_BR
dc.contributor.authorLIMA, H. C. dept_BR
dc.contributor.authorPINELI, L. DE L. DE O.pt_BR
dc.contributor.authorCELESTINO, S. M. C.pt_BR
dc.date.accessioned2012-10-24T11:11:11Zpt_BR
dc.date.available2012-10-24T11:11:11Zpt_BR
dc.date.created2012-10-24pt_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: [s.n.], 2012. Não paginado. Resumo. IUFoST 2012.pt_BR
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/937729pt_BR
dc.descriptionThe aim of this work was to evaluate three process of the prepare of degreased flour of baru (Dipteryx alata Vog) with the intention of identifying those which provides products with the best quality in relation of ant-oxidant activity e and total contents of phenolics, flavonoids and anthocyanins.eng
dc.language.isoengeng
dc.rightsopenAccesseng
dc.subjectBarupt_BR
dc.subjectDipteryx alata Vogpt_BR
dc.titlePhysic-chemical characterization and ant-oxidant present in the degreased flour of bauru.pt_BR
dc.typeResumo em anais e proceedingspt_BR
dc.date.updated2012-10-24T11:11:11Zpt_BR
dc.subject.thesagroAntioxidanteeng
riaa.ainfo.id937729pt_BR
riaa.ainfo.lastupdate2012-10-24pt_BR
dc.contributor.institutionANA MARIA COSTA, CPAC; HERBERT CAVALCANTE DE LIMA, CPAC; LÍVIA DE LACERDA DE OLIVEIRA PINELI, UNB; SONIA MARIA COSTA CELESTINO, CPAC.pt_BR
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