Effect of in vitro gastrointestinal digestion on the mineral content, phenolic compounds, and antioxidant capacity of commercial pulps of purple and white açaí (Euterpe oleracea Mart.)
Minighin, Elaine Carvalho, de Souza, Karine Freire, Valenzuela, Virginia del Carmen Troncoso, e Silva, Nilton de Oliveira Couto, Anastácio, Luicilene Rezende, Labanca, Renata Adriana
Published in Journal of food science and technology (01.05.2020)
Published in Journal of food science and technology (01.05.2020)
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