Antioxidant activities and phenolic compounds of raw and cooked Brazilian pinhão (Araucaria angustifolia) seeds

Antioxidant activities and phenolic compounds of raw and cooked Brazilian pinhão (Araucaria angustifolia) seeds

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Veröffentlicht in:African Journal of Food Science 2012-11, Vol.6 (21), p.512-518
Hauptverfasser: Angélica Koehnlein, Eloá, Elise Santos Carvajal, Anne, Marcela Koehnlein, Erica, Coelho-Moreira, Jaqueline da Silva, Dorneles Inácio, Fabíola, Castoldi, Rafael, Bracht, Adelar, Peralta, Rosane Marina
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container_title African Journal of Food Science
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creator Angélica Koehnlein, Eloá
Elise Santos Carvajal, Anne
Marcela Koehnlein, Erica
Coelho-Moreira, Jaqueline da Silva
Dorneles Inácio, Fabíola
Castoldi, Rafael
Bracht, Adelar
Peralta, Rosane Marina
description
doi_str_mv 10.5897/AJFS12.128
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title Antioxidant activities and phenolic compounds of raw and cooked Brazilian pinhão (Araucaria angustifolia) seeds
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