Phenolic compounds, tannins and antioxidant activity of extraxts and infusions of passiflora leaves from brazilian savannah.

dc.contributorJULIANA S. Q. RODRIGUES, UNB; LIVIA L. O. PINELI, UNB; MARILEUSA M. D. CHIARELLO, UNB; HERBERT CAVALCANTE DE LIMA, CPAC; ANA MARIA COSTA, CPAC.
dc.creatorRODRIGUES, J. S. Q.
dc.creatorPINELI, L. L. O.
dc.creatorCHIARELLO, M. M. D.
dc.creatorLIMA, H. C. de
dc.creatorCOSTA, A. M.
dc.date.accessioned2012-10-24T11:11:11Z
dc.date.available2012-10-24T11:11:11Z
dc.date.created2012-10-24T11:11:11Z
dc.date.issued2012
dc.identifierIn: WORLD CONGRESS OF FOOD SCIENCE AND TECHNOLOGY, 16.; LATIN AMERICAN SEMINAR OF FOOD SCIENCE AND TECHNOLOGY, 17., 2012, Foz do Iguaçu. Addressing global food security and wellness through food science and technology: abstracts. Foz do Iguaçu: [s.n.], 2012. Não paginado. Resumo. IUFoST 2012.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/937743
dc.languageeng
dc.rightsopenAccess
dc.titlePhenolic compounds, tannins and antioxidant activity of extraxts and infusions of passiflora leaves from brazilian savannah.
dc.typeCapítulos de libros


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