Ivan de Marco | SLACA 2019 | Galoá Proceedings

Universidade do Estado de Santa Catarina - UDESC

Ivan de Marco

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ULTRASOUND ASSISTED EXTRACTION OF DIFFERENT FRACTIONS AND RIPENING STAGES OF RED PITANGA AND DETERMINATION OF TOTAL PHENOLIC COMPOUNDS AND ANTIOXIDANT ACTIVITY
Felipe Tecchio Borsoi ¹
Ivan de Marco ¹
Aniela Kempka ²
¹ Universidade do Estado de Santa Catarina - UDESC
² Universidade do Estado de Santa Catarina/Departamento de Engenharia de Alimentos
vol. 4, 2019 -
112443

2. Chemical and physicochemical characterization of food (FQ)

Pôster

Co-authors (2)

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