Total phenolic content and primary antioxidant capacity of aqueous extracts of coffee husk: chemical evaluation and beverage development-Reference-Cited by-同舟云学术

Total phenolic content and primary antioxidant capacity of aqueous extracts of coffee husk: chemical evaluation and beverage development

Published:2019-06 Issue:suppl 1 Volume:39 Page:348-353
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

NEVES Jorge Vitório Gomes das¹,BORGES Marília Viana¹,SILVA Daniel de Melo¹,LEITE Cristina Xavier dos Santos¹,SANTOS Mariana Romana Correia¹,LIMA Neuma Gonçalves Barbosa de¹,LANNES Suzana Caetano da Silva²,SILVA Marcondes Viana da¹^ORCID

Affiliation:

1. Universidade Estadual do Sudoeste da Bahia, Brasil

2. Universidade de São Paulo, Brasil

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/pdf/cta/v39s1/0101-2061-cta-39-s1-348.pdf

Reference34 articles.

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4. Use of a free radical method to evaluate antioxidant activity;Brand-Williams W.;Lebensmittel-Wissenschaft + Technologie,1995

5. Resolução de Diretoria Colegiada (RDC) nº 12, de 2 de janeiro de 2001. Aprova o Regulamento Técnico sobre padrões microbiológicos para alimentos;Diário Oficial [da] República Federativa do Brasil,2001

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