Please use this identifier to cite or link to this item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1025509
Research center of Embrapa/Collection: Embrapa Amazônia Oriental - Resumo em anais de congresso (ALICE)
Date Issued: 2012
Type of Material: Resumo em anais de congresso (ALICE)
Authors: CARVALHO, A. V.
MACIEL, R. A.
BECKMAN, J. C.
MACIEL, L. P.
Additional Information: ANA VANIA CARVALHO, CPATU; UFPA; UFPA; LORENA PEDREIRO MACIEL, CPATU.
Title: Evaluation of antioxidant activity of peppers by the ABTS and DPPH methods.
Publisher: 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.
Language: en
Thesagro: Antioxidante
Pimenta.
Data Created: 2015-09-30
Appears in Collections:Resumo em anais de congresso (CPATU)

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