Physicochemical characterization, antioxidant capacity, total phenolic and proanthocyanidin content of flours prepared from pequi (Caryocar brasilense Camb.) fruit by-products
Author:
Funder
FAPEMIG
CNPq
CAPES
FCT/MEC
FEDER
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
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