Eduardo Crevelin | ICBC 2022 | Galoá Proceedings

Universidade de Sao Paulo, Departamento de Química

Eduardo Crevelin

Also published on: ICBC 2024

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Increasing of antioxidant capacity and phenolic concentration of quinoa (Chenopodium quinoa Willd) by fermentation with Monascus purpureus.
Cristina Rivera Romero ¹
Delia Tapia Blácido ²
Eduardo Crevelin ³
Ivone Yanira Choquetico Iquiapaza ³
Luiz Alberto Moraes ³
Marcial James Silva ¹
¹ Universidad Nacional Agraria la Molina
² Universidade de Sao Paulo, Departamento de Química
³ Universidade de São Paulo, Departamento de Química
Vol 2, 2022 -
154358

Food biochemistry and biotechnology (BB)

Pôster

Co-authors (5)

Publications in other proceedings

ICBC 2024
Antioxidant Activity and Identification of bioactive compounds in tuber of Saccha Jergón (Dracotium Loretense Krause), a Native Plant of the Amazon