Analysis of antioxidant activity in pequi pulp after cooking rice

Ivânia Santos de Souza; sgcbraza@gmail.com

XVI World Congress of Food Science and Technology - IUFoST

ISSN: 2304-7992

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Analysis of antioxidant activity in pequi pulp after cooking rice

Ivânia Santos de Souza ¹ ; [email protected] ²

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Ivânia Santos de Souza; [email protected]. Analysis of antioxidant activity in pequi pulp after cooking rice. In: XVI WORLD CONGRESS OF FOOD SCIENCE AND TECHNOLOGY - IUFOST, 2012, . Anais eletrônicos..., Galoá, 2012. Disponível em: <https://proceedings.science/iufost/papers/analysis-of-antioxidant-activity-in-pequi-pulp-after-cooking-rice?lang=en>. Acesso em: 03 Out. 2026. Copy citation

Ivânia Santos de Souza, 2022, Analysis of antioxidant activity in pequi pulp after cooking rice. In: XVI World Congress of Food Science and Technology - IUFoST. Campinas : Galoá. 2012. Available from: <https://proceedings.science/iufost/papers/analysis-of-antioxidant-activity-in-pequi-pulp-after-cooking-rice?lang=en>. Copy citation

Ivânia Santos de Souza. (2022, May). Analysis of antioxidant activity in pequi pulp after cooking rice. Paper presented at the XVI World Congress of Food Science and Technology - IUFoST. Copy citation

Ivânia Santos de Souza, Analysis of antioxidant activity in pequi pulp after cooking rice. In: XVI World Congress of Food Science and Technology - IUFoST; ... Campinas : Galoá; 2012. Available from: https://proceedings.science/iufost/papers/analysis-of-antioxidant-activity-in-pequi-pulp-after-cooking-rice?lang=en Copy citation

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¹ Departamento de Agroindústria, Alimentos e Nutrição ;

² Universidade do Estado de Santa Catarina

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Food Analysis

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