Naiara Nobre Reis | SLACA 2019 | Galoá Proceedings

Universidade Federal da Fronteira Sul (UFFS)

Naiara Nobre Reis

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EVALUATION OF PHENOLIC COMPOUNDS DURING COOKING OF PINHÃO
Naiara Nobre Reis ¹
Joyce Yumi Taira ¹
Leda Battestin Quast ¹
¹ Universidade Federal da Fronteira Sul (UFFS)
vol. 4, 2019 -
116882

2. Chemical and physicochemical characterization of food (FQ)

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