Phenolic Compounds Are Highly Correlated to the Antioxidant Capacity of Genotypes of Oenocarpus Distichus Mart. Fruits

AuthID
 P-015-Y2J
4
Author(s)
Brabo de Sousa S.H.
·
de Andrade Mattietto R.
·
Carvalho A.V.
Document Type
Article
Year published
2018
Published
in Food Research International, ISSN: 09639969
Volume: 108, Pages: 405-412 (7)
Indexing
Scopus®
Crossref®23
Pubmed®
Google Scholar®
Publication Identifiers
Pubmed: 29735073
Scopus: 2-s2.0-85048557090
Source Identifiers
ISSN: 09639969
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