Bárbara Jardim Mariano | SLACA 2019 | Galoá Proceedings

Department of Food Technology, Institute of Technology, University Federal Rural of Rio de Janeiro

Bárbara Jardim Mariano

Also published on: SLACA 2021

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ANTIOXIDANT CAPACITY OF BIQUINHO PEPPER (Capsicum chinense) FLOUR
Bárbara Jardim Mariano ¹
Vanessa Sales de Oliveira ¹
Gloria Maria Guizellini ²
Geni Sampaio ²
Elizabeth Torres ²
Ormindo Gamallo ¹
Tatiana Saldanha ¹
¹ Department of Food Technology, Institute of Technology, University Federal Rural of Rio de Janeiro
² Nutrition / School of Public Health / Universidade de São Paulo
vol. 4, 2019 -
115971

2. Chemical and physicochemical characterization of food (FQ)

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Co-authors (6)

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