Optimal conditions of extraction of total phenolic compounds from the residue of the cold pressing of the Brazil nut (Bertholletia excelsa)
Food Analysis
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42126
Publications in other proceedings
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slaca-2015
EVALUATION OF THE DIFFERENT CHEMICALS INTERACTIONS THROUGH THE ISOTHERMS AND SCANNING ELECTRON MICROSCOPY OF RESIDUE FROM FLOUR OF FRUIT AND VEGETABLE OBTAINED BY EXTRACTION PROCESSES DIFFERENT
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slaca-2015
BRAZIL NUT (BERTHOLLETIA EXCELSA) SHELL BIOACTIVE POTENTIAL: FREE AND BOUND PHENOLIC COMPOUNDS AND ANTIOXIDANT CAPACITY
