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Comparison of total phenolic content and antiradical capacity of powders and “chocolates” from cocoa and cupuassu

Fuente: Redalyc

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Dettagli Bibliografici
Autore principale:	Maria Inés GENOVESE
Natura:	Artículo científico
Lingua:	en
Pubblicazione:	Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2009
Soggetti:	Agrociencias cupuassu “chocolate” total phenolic content DPPH scavenging capacity cupuassu and cocoa powders
Accesso online:	Acceder al recurso
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