Detalhe da pesquisa
1.
Chemical, Technological, and Sensory Quality of Pasta and Bakery Products Made with the Addition of Grape Pomace Flour.
Foods
; 11(23)2022 Nov 26.
Artigo
em Inglês
| MEDLINE | ID: mdl-36496620
2.
Phenolic compounds and antioxidant activity in vitro and in vivo of Butia and Opuntia fruits.
Food Res Int
; 137: 109740, 2020 11.
Artigo
em Inglês
| MEDLINE | ID: mdl-33233305
3.
New insights into the phenolic compounds and antioxidant capacity of feijoa and cherry fruits cultivated in Brazil.
Food Res Int
; 136: 109564, 2020 10.
Artigo
em Inglês
| MEDLINE | ID: mdl-32846605