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FATTY ACID COMPOSITION AND SENSORY CHARACTERIZATION OF GLUTEN-FREE COOKIE CONTAINING AMARANTHUS CRUENTUS BRS ALEGRIA, CHENOPODIUM QUINOA BRS PIABIRU AND LINUM USITIASSIMUM
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ANTIOXIDANT ACTIVITY, TOTAL PHENOLIC COMPOUNDS AND FLAVONOID CONTENTS OF DIFFERENT PARTS OF “MARIA PRETA” (Solanum Nigrum L.)
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EVALUATION OF ANTIOXIDANT ACTIVITY OF METHANOLIC EXTRACT OF SEED, PEEL, AND PULP OF JAMBOLAN (Syzygium cumini).
IUFoST
EFFECT OF GRAPE PROCESSING TO JUICE, WINE AND VINEGAR OF TWO GRAPE VARIETIES IN ANTIOXIDANT CAPACITY AND TOTAL PHENOLIC CONTENTS
slaca-2013
FATTY ACID QUANTIFICATION, MINERALS AND PROXIMATE COMPOSITION OF PULP, SEED, IN NATURA AND PROCESSED PEELS OF SEVEN TROPICAL FRUITS
