Characterization of a new blackberry cultivar BRS Xingu: Chemical composition, phenolic compounds, and antioxidant capacity in vitro and in vivo
Moraes, Débora P., Lozano-Sánchez, Jesús, Machado, Marina L., Vizzotto, Márcia, Lazzaretti, Micheli, Leyva-Jimenez, Francisco Javier J., da Silveira, Tássia L., Ries, Edi F., Barcia, Milene T.
Published in Food chemistry (30.08.2020)
Published in Food chemistry (30.08.2020)
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Microwave hydrodiffusion and gravity as pretreatment for grape dehydration with simultaneous obtaining of high phenolic grape extract
Farias, Carla A.A., Moraes, Débora P., Lazzaretti, Micheli, Ferreira, Daniele F., Zabot, Giovani L., Barin, Juliano S., Ballus, Cristiano A., Barcia, Milene T.
Published in Food chemistry (01.02.2021)
Published in Food chemistry (01.02.2021)
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