ANTIOXIDANT POTENTIAL AND QUALITY DURING DEVELOPMENT OF ACEROLA ‘FLOR BRANCA’

Raquel  Miranda

XVI World Congress of Food Science and Technology - IUFoST

ISSN: 2304-7992

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ANTIOXIDANT POTENTIAL AND QUALITY DURING DEVELOPMENT OF ACEROLA ‘FLOR BRANCA’

Raquel Miranda ¹

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Raquel Miranda. ANTIOXIDANT POTENTIAL AND QUALITY DURING DEVELOPMENT OF ACEROLA ‘FLOR BRANCA’. In: XVI WORLD CONGRESS OF FOOD SCIENCE AND TECHNOLOGY - IUFOST, 2012, . Anais eletrônicos..., Galoá, 2012. Disponível em: <https://proceedings.science/iufost/papers/antioxidant-potential-and-quality-during-development-of-acerola-flor-branca?lang=en>. Acesso em: 11 Ago. 2026. Copy citation

Raquel Miranda, 2022, ANTIOXIDANT POTENTIAL AND QUALITY DURING DEVELOPMENT OF ACEROLA ‘FLOR BRANCA’. In: XVI World Congress of Food Science and Technology - IUFoST. Campinas : Galoá. 2012. Available from: <https://proceedings.science/iufost/papers/antioxidant-potential-and-quality-during-development-of-acerola-flor-branca?lang=en>. Copy citation

Raquel Miranda. (2022, May). ANTIOXIDANT POTENTIAL AND QUALITY DURING DEVELOPMENT OF ACEROLA ‘FLOR BRANCA’. Paper presented at the XVI World Congress of Food Science and Technology - IUFoST. Copy citation

Raquel Miranda, ANTIOXIDANT POTENTIAL AND QUALITY DURING DEVELOPMENT OF ACEROLA ‘FLOR BRANCA’. In: XVI World Congress of Food Science and Technology - IUFoST; ... Campinas : Galoá; 2012. Available from: https://proceedings.science/iufost/papers/antioxidant-potential-and-quality-during-development-of-acerola-flor-branca?lang=en Copy citation

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¹ Departamento de Bioquímica e Biologia Molecular

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Bioactive Compounds and Functional Foods

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