Total phenolics and anthocyanins contents of açaí pulp after pasteurization.
Saved in:
Main Authors: | MATTIETTO, R., MATTA, V., FREITAS, D. de G. C. |
---|---|
Other Authors: | RAFAELLA DE ANDRADE MATTIETTO, CPATU; VIRGINIA MARTINS DA MATTA, CTAA; DANIELA DE GRANDI CASTRO FREITAS, CTAA. |
Format: | Separatas biblioteca |
Language: | English eng |
Published: |
2011-02-08
|
Subjects: | Fenólicos totais, Polpa de açaí., Antocianina, Pasteurização., |
Online Access: | http://www.alice.cnptia.embrapa.br/alice/handle/doc/876250 |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Similar Items
-
Microbiological evalution of the industrial processing of pasteurized açaí pulp.
by: MATTIETTO, R. A., et al.
Published: (2011-02-14) -
Microbiological evalution of the industrial processing of pasteurized açaí pulp.
by: MATTIETTO, R. de A., et al.
Published: (2011-11-22T11:11:11Z) -
Evaluation of chemical composition and antioxidant activity of açaí pulp in three ripeness stages.
by: CRUZ, A. P., et al.
Published: (2010-05-06) -
Phenolic composition of commercial açaí pulps.
by: CARVALHO, A. V., et al.
Published: (2016-11-17) -
Efeito das variações de pH e temperatura sobre as antocianinas na polpa de açaí: estudos espectrofotométricos e cromatográficos.
by: ALBARICI, T. R., et al.
Published: (2006)