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Chlorogenic and caffeic acids in 64 fruits consumed in Brazil.
Meinhart, Adriana Dillenburg; Damin, Fernanda Mateus; Caldeirão, Lucas; de Jesus Filho, Milton; da Silva, Letícia Cardoso; da Silva Constant, Lívia; Filho, José Teixeira; Wagner, Roger; Godoy, Helena Teixeira.
Afiliação
  • Meinhart AD; Department of Food Science, School of Food Engineering, State University of Campinas, SP, Brazil; Department of Food Science and Technology, Federal University of Pelotas, RS, Brazil. Electronic address: adrianadille@gmail.com.
  • Damin FM; Department of Food Science, School of Food Engineering, State University of Campinas, SP, Brazil.
  • Caldeirão L; Department of Food Science, School of Food Engineering, State University of Campinas, SP, Brazil.
  • de Jesus Filho M; Department of Food Science, School of Food Engineering, State University of Campinas, SP, Brazil.
  • da Silva LC; Department of Food Science, School of Food Engineering, State University of Campinas, SP, Brazil.
  • da Silva Constant L; Department of Food Science, School of Food Engineering, State University of Campinas, SP, Brazil.
  • Filho JT; Faculty of Agricultural Engineering, State University of Campinas, SP, Brazil.
  • Wagner R; Department of Food Science and Technology, Federal University of Santa Maria, RS, Brazil.
  • Godoy HT; Department of Food Science, School of Food Engineering, State University of Campinas, SP, Brazil.
Food Chem ; 286: 51-63, 2019 Jul 15.
Article em En | MEDLINE | ID: mdl-30827640
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Ácidos Cafeicos / Ácido Clorogênico / Frutas País/Região como assunto: America do sul / Brasil Idioma: En Revista: Food Chem Ano de publicação: 2019 Tipo de documento: Article
Texto completo
Adicionar na Minha BVS
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Ácidos Cafeicos / Ácido Clorogênico / Frutas País/Região como assunto: America do sul / Brasil Idioma: En Revista: Food Chem Ano de publicação: 2019 Tipo de documento: Article