IUFoST
DETERMINATION OF TOTAL PHENOLIC COMPOUND CONTENTS AND ANTIOXIDANT CAPACITY IN LEAVES OF FRUIT SPECIES COMMONLY CONSUMED IN EUROPE USING NEAR INFRARED SPECTROSCOPY AND CHEMOMETRIC APPROACH
IUFoST
INFLUENCE OF SEASONALITY CONDITIONS ON ANTIOXIDANT CAPACITY AND TOTAL PHENOLIC COMPOUNDS IN DIFFERENT VARIETIES OF LEAVES OF FICUS CARICA, MALUS DOMESTICA, PRUNUS CERASUS, PRUNUS DOMESTICA, PYRUS COMMUNIS, AND VITIS VINIFERA
IUFoST
CULTIVAR VARIATION ON ANTIOXIDANT CAPACITY AND PHENOLIC COMPOUND CONTENTS IN LEAVES OF FICUS CARICA, MALUS DOMESTICA, PRUNUS CERASUS, PRUNUS DOMESTICA, PYRUS COMMUNIS, AND VITIS VINIFERA
IUFoST
Evaluation of total phenolic compounds, tannins and antioxidant capacity of amazonian cocoa beans (Theobroma cacao var. Forastero) during four fermentation processes
slaca-2015
ELABORAÇÃO DE IOGURTE BATIDO DE MURUCI (Brysonima crassifolia)
