Ciência e Tecnologia dos Alimentos–Volume 2最新文献

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Conteúdo de bioativos e atividade antioxidante em cultivares de feijão-Caupi antes e após o cozimento 豇豆品种蒸煮前后的生物活性含量和抗氧化活性

Ciência e Tecnologia dos Alimentos–Volume 2 Pub Date : 1900-01-01 DOI: 10.36229/978-85-7042-120-3.cap.15

N. V. D. A. Barros, Bruna Barbosa de Abreu, Marcos Antônio de Araújo, M. D. M. Rocha, R. S. D. R. Moreira-Araújo

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