Anthocyanins, non-anthocyanin phenolics, tocopherols and antioxidant capacity of açaí juice (Euterpe oleracea) as affected by high pressure processing and thermal pasteurization uri icon

autores

  • Da Silveira, Tayse Ferreira Ferreira
  • Cristianini, Marcelo
  • Kuhnle, Gunter George
  • Ribeiro, Alessandra Braga
  • José António Teixeira
  • GODOY, Helena Teixeira

data de publicação

  • julho 1, 2019