Otávio Augusto Durando Leme | ICBC 2024 | Galoá Proceedings

Otávio Augusto Durando Leme

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COMPARISON BETWEEN DRYING METHODS FOR TOTAL PHENOLIC CONTENT AND ANTIOXIDANT ACTIVITY IN WINE LEES
BULOS, Roberta Barreto de Andrade ¹
TAVARES, Pedro Paulo Lordelo Guimarães ¹
SOUZA, Carolina Oliveira de ¹
LEME, Otávio Augusto Durando ²
QUADROS, Cedenir Pereira de ²
UMSZA-GUEZ, Marcelo Andrés ²
¹ Universidade Federal da Bahia
² Universidade Federal do Vale do São Francisco
Vol 3, 2024. -
317290

Nutrition, functional foods and bioactive compounds, fortified foods, food microbiology – (AS)

Poster

Co-authors (5)