Physicochemical Characterization, Antioxidant Capacity, Total Phenolic and Proanthocyanidin Content of Flours Prepared from Pequi (Caryocar Brasilense Camb.) Fruit By-Products

AuthID
 P-00M-NYT
5
Author(s)
Leao, DP
·
Franca, AS
·
Oliveira, LS
·
Bastos, R
·
Document Type
Article
Year published
2017
Published
in FOOD CHEMISTRY, ISSN: 0308-8146
Volume: 225, Pages: 146-153 (8)
Indexing
Wos®
Scopus®
Crossref®86
Pubmed®
Google Scholar®
Publication Identifiers
Pubmed: 28193408
SCOPUS: 2-s2.0-85009133553
Wos: WOS:000395955900018
Source Identifiers
ISSN: 0308-8146
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